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Uppercrust Potato Crusted Blue Cod With Summer Vegetable Ratatouille

Introducing our tantalizing UpperCrust® Potato-Crusted Blue Cod, where premium quality meets effortless elegance. Crafted from the finest wild-caught blue cod, each fillet is encased in a crispy potato crust that adds a delightful crunch to every bite. Served atop a bed of vibrant summer vegetable ratatouille, featuring a medley of ripe tomatoes, tender squash, red onion, bell peppers, eggplant, and mushrooms, all seasoned with garlic and fragrant garden basil, this dish is a celebration of freshness and flavor. Garnished with a drizzle of easily prepared basil oil, it's the perfect finishing touch to a dish that's as simple to prepare as it is stunning to behold. Elevate your dining experience with our Potato Crusted Blue Cod & Summer Vegetable Ratatouille – a culinary masterpiece that's sure to impress even the most discerning palates.
Serves: 4
Prep time: 35 minutes
Cook time: 20 minutes
Ingredients
Preparation

For the Basil Oil

  • 1/4 cup Sweet Basil chopped
  • 1 tbsp Thyme whole and leaves
  • 235mL Extra Virgin Olive Oil for basil oil

For the UpperCrust Cod

  • 4 each Uppercrust Potato Blue Cod

For the Summer Vegetable Ratatouille

  • 30mL Extra Virgin Olive Oil for sautéing veg
  • 170g Red Onion, diced
  • 1 tbsp Garlic fresh, minced
  • 110g Green Bell Pepper, diced
  • 110g Red Bell Pepper, diced
  • 110g Yellow Bell Peppers, diced
  • 110g Orange Bell Pepper diced
  • 170g Summer Squash, diced
  • 170g Zucchini diced
  • 170g Eggplant diced
  • 55g Mushrooms diced
  • 340g Roma Tomato, diced
  • 2 tbsp Sweet Basil rough chopped
  • 1 tbsp Thyme, picked leaves leaves
  • 1 each Lemon zest
  • 1 tbsp Kosher Salt
  • 2 tsp Ground Black Pepper
Tips from the chef: This recipe works equally well for serving individual plates as well as for family-style platters or buffet service.
  1. For the Basil Oil: In a small pot heat the olive oil to 180°F/82°C. Shut off the heat and add the herbs to the oil. Allow to steep and cool slightly before transferring to a food processor and blending on high for 20 seconds. Allow the oil to cool completely and transfer to a squeeze bottle.
  2. Prepare the Summer Vegetable Ratatouille: Preheat a large non-stick sauté pan over a medium-high setting. Add the olive oil along with the red onions and cook for 2 minutes. Add the minced fresh garlic and continue to cook for an additional 30 seconds. Add all of the remaining ingredients, except the diced tomatoes, and cook for approximately 3-5 minutes just until tender, but still 'al dente.' Add the diced tomatoes, toss well and season with the kosher salt and ground black pepper.
  3. Prepare the Summer Vegetable Ratatouille: Preheat a large non-stick saute pan over a medium-high setting. Add the olive oil along with the diced red onions and cook for 2 minutes. Add the minced fresh garlic and continue to cook for an additional 30 seconds. Add the basil, thyme, lemon zest and the remaining vegetables, except the diced tomatoes, and cook for approximately 3-5 minutes just until tender, but still 'al dente.' Add the diced tomatoes, toss well and season with the kosher salt and ground black pepper.
  4. To Finish: Serve the fully cooked UpperCrust Potato Crusted Blue Cod atop the Ratatouille and drizzle with the basil oil.

HL 4.54 kg / 10 lb, Individually Quick Frozen Blue Cod Fillets, approx. 113 g / 4 oz