Jean-François Plante's recipe

Servings: 4 • Preparation: 25 min • Cooking time: 40 min

Ingredients:

1 small eggplant, diced

2 zucchinis, diced

1 red onion, diced

1 red bell pepper, diced

4 cloves of garlic, crushed

About 20 cherry tomatoes of all colours, halved

250 ml (¼ cup) olive oil

Juice and zest of 1 organic (or blanched) lemon

15 g (1/16 cup) fresh flat-leaf parsley, finely chopped + a little for garnish

1 tbsp. olive oil

30 ml (1 tbsp.) Herbes Salées du Bas-du-Fleuve

Ground pepper

4 cod steaks, 200 g (7 oz.) each

Fleur de sel (for garnish)

Instructions:

1. In a large saucepan over medium-low heat, simmer the eggplant, zucchinis, onion, bell pepper, garlic, cherry tomatoes, olive oil, lemon juice and zest, parsley, Herbes de Provence, Herbes Salées, and pepper, and cook for 30 minutes, stirring a few times.

2. Filter through a fine sieve into a bowl to recover the oil and set the ratatouille aside. Whisk the oil with the lemon juice. Pour the lemon and oil mixture into a frying pan and heat over medium heat. Add the cod steaks, season with pepper and cook for 5 minutes per side.

3. Place the cod steaks on four plates, generously garnish with ratatouille, sprinkle with parsley and fleur de sel, and enjoy.