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Uppercrust Potato Blue Cod With Summer Vegetable Ratatouille

Uppercrust Potato Blue Cod With Summer Vegetable Ratatouille
Serves: 4
Prep time: 35 minutes
Cook time: 20 minutes
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Ingredients
Preparation

For the Basil Oil

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

For the UpperCrust Whiting

  • 4 each Uppercrust Potato Southern Blue Whiting Fillets

For the Summer Vegetable Ratatouille

  • 1 oz-fl Extra Virgin Olive Oil for sautéing veg
  • 6 oz Red Onion, diced
  • 1 tbsp Garlic fresh, minced
  • 4 oz Green Bell Pepper, diced
  • 4 oz Red Bell Pepper, diced
  • 4 oz Yellow Bell Peppers, diced
  • 4 oz Orange Bell Pepper diced
  • 6 oz Summer Squash, diced
  • 6 oz Zucchini diced
  • 8 oz Eggplant diced
  • 2 oz Mushrooms diced
  • 12 oz 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 1 cup of the olive oil to 180℉. 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. For the UpperCrust Whiting: Prepare the UpperCrust Potato Whiting according to the package instructions. Allow the fully cooked fillets to rest and cool slightly.
  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 Whiting Fillets atop the Ratatouille, drizzle liberally with basil oil and garnish the dish the reserved chopped basil, thyme leaves and lemon zest.
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