Roast cod with lemon beurre blanc and winter ratatouille

Ingredients

Fish & Shellfish

  • 6 cod fillets, each weighing 120g, skin on

Oils & Vinegars

  • 1 tbsp of vegetable oil
  • 6 tbsp of olive oil
  • 1 tbsp of white wine vinegar

Dairy

  • 1 tbsp of butter
  • 225g of salted butter, cut into cubes

Store Cupboard

  • salt
  • black pepper, freshly ground
  • salt
  • black pepper, freshly ground
  • salt
  • black pepper, freshly ground

Fruit & Vegetables

  • 175g of swede
  • 175g of parsnip
  • 175g of carrots
  • 175g of beetroot
  • 175g of butternut squash
  • 1 onion, sliced
  • 2 garlic cloves, finely chopped
  • 2 shallots, finely sliced
  • 1 lemon, zest grated plus 5 tbsp lemon juice reserved

Beverages

  • 4 tbsp of white wine
  • 1 tbsp of ice cold water