Cod with ratatouille and lime rice on one baking sheet

Ingredients:

Ratatouille

• 3/4 cup marinara sauce
• 1 zucchini, thinly sliced
• 1 yellow zucchini, thinly sliced
• Half a red onion, thinly sliced
• Olive oil for greasing
• 2 tsp Italian seasoning

Fish

• 55 g (4 tbsp) salted butter, room temperature
• 1 tbsp Dijon mustard
• 1 teaspoon hot Hungarian paprika
• 1 tsp chili powder
• 1 large clove of garlic, grated
• 4 pieces of cod weighing 120-170 g.

Rice

• 2 packages of microwaveable white rice (220g each)
• 1 tbsp chopped fresh cilantro
• Zest of 1 lime + lime wedges, for serving

Preparation:

1. Preheat oven or grill to 190°C.
2. Ratatouille:
   
   Line a rectangular pan with aluminum foil, about half the size of the baking sheet. Pour in the marinara sauce. Add the vegetables one at a time in the following order: zucchini, squash, zucchini, squash, onion. Repeat.
3. Once all the vegetables are in place, drizzle them with olive oil and sprinkle with Italian seasoning. Season with salt and pepper. Cover with aluminum foil. Place on a baking sheet, place in the oven or grill, and cook for 20 minutes.
4. Fish:
   
   Meanwhile, in a small bowl, combine the butter, mustard, paprika, chili powder, and garlic. Season the fish on all sides with salt and pepper. Cut 4 pieces of foil. Spread equal amounts of herb butter on the foil, then place a piece of fish on top and spread an equal amount of herb butter on top. Cover with another piece of foil.
5. After the ratatouille has baked for 20 minutes, remove the baking sheet from the oven and remove the top foil. Place the fish wraps on the baking sheet next to the ratatouille and return to the oven. Bake for about 15 minutes.
6. Rice:
   
   Fluff the rice. Make a foil packet the size of a quarter of the baking sheet and line it with the rice, cilantro, and lime zest. Gently toss with a fork, then cover with another piece of foil and pinch the edges tightly. Place in the remaining space on the baking sheet next to the fish. Bake until the rice is heated through, another 5 minutes.
7. Remove the baking sheet from the oven. Carefully open the fish packets and let the steam escape. Carefully open the rice packet, then spritz with lime juice and fluff. Serve immediately.