Baked Cod and Pan Seared Ratatouille - I Feel Like Cooking

Ingredients

• 4 4-ounce Cod Filets
• 4 T olive oil, divided
• 2 T butter
• 1 large clove garlic chopped finely
• 4 sprigs each fresh thyme and fresh rosemary
• Kosher salt and pepper to taste
• 1 lemon, grate off the zest and slice the lemon thinly
• 1 medium, roundish purple eggplant, cubed
• ½ large yellow squash, cubed
• 5 medium width asparagus stalks, cut into 2 inch angled slices
• ½ white onion, in large 1 inch pieces
• ½ pint cherry tomatoes halved
• ¼ C white wine
• ¼ C chicken stock
• 2 small white potatoes, cubed
• 1 t dried oregano flakes