Roast Cod & Winter Ratatouille Recipe - Great British Chefs

Ingredients

• 6 cod fillets, each weighing 120g, skin on
• 1 tbsp of vegetable oil
• 1 tbsp of butter
• salt
• black pepper, freshly ground
• 175g of swede
• 175g of parsnip
• 175g of carrots
• 175g of beetroot
• 175g of butternut squash
• 1 onion, sliced
• 2 garlic cloves, finely chopped
• 6 tbsp of olive oil
• 2 shallots, finely sliced
• 1 tbsp of white wine vinegar
• 1 lemon, zest grated plus 5 tbsp lemon juice reserved
• 4 tbsp of white wine
• 1 tbsp of ice cold water
• 225g of salted butter, cut into cubes