Steamed Fillet of Cod with a Coriander Butter Sauce and Ratatouille Cake

Preparation info
  • Serves


    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

Steaming cod gives you the pure, natural flavour of the fish, which in this dish is complemented by the coriander butter sauce and the zesty flavours from the ratatouille cake.


  • 4 × 175–225 g (6–8 oz) cod fillet portions, skinned
  • Plain flour
  • Cooking oil, for deep-fryin


For the ratatouille, all of the vegetables and tomatoes need to be cut into 5 mm (¼ in) dice and kept separate. Fry the onions in olive oil and butter with the crushed garlic and season with salt and pepper. Cook the onions for a few minutes until softened and slightly golden. Remove the onions from the pan. Return the pan to the heat and fry the courgette, red pepper and aubergine in the same