Roasted cod with lemon beurre blanc and ratatouille –

Ingredients

• Vegetable oil - 1 tbsp
• Butter - 1 tbsp
• Cod fillets, skin on - 6
• Red pepper, sliced - 1
• Wild mushrooms - 200g
• Garlic cloves, finely chopped - 4
• Onion, sliced - 1
• Asparagus, cut into 2 cm cubes - 6
• Courgettes, slices of 2 cm - 2
• Olive oil - 6 tbsp
• Shallots, finely sliced - 2
• White wine vinegar - 1 tbsp
• Lemon, zest grated plus 5 tbsp lemon juice reserved - 1
• White wine - 4 tbsp
• Ice cold water - 1 tbsp
• Salted butter, cut into cubes - 225g