Seafood Made Simple: Try this baked cod with ratatouille to use up summer veg
Cod and ratatouille, prepared by Aisling Moore. Picture: Chani Anderson.
Ratatouille originated in the region of Provence in southeast France. A Mediterranean summer stew of aubergines, tomatoes, courgettes, onions, herbs and garlic, it's a stunning accompaniment to fresh seafood.
This time of year it always seems I have more courgettes than I know what to do with. I’ll shave some raw in salads, blacken halves on the barbecue and ferment a few in a kimchi.
