An everyday dish for 2, ready in 55 minutes, around $5.15 a serving. People actually plan it with Popotam, and it's in season in October.
Turn the oven on to 200°C (thermostat 6 to 7) so it's nice and hot when the cod goes in.
Peel the baby potatoes, cut any big ones in half, then put them in the saucepan with cold salted water and bring to a boil. Give them 15 to 20 min once the water boils.
Drain the canned ratatouille well and warm it over low heat in the skillet with 1 tbsp of olive oil. Salt lightly and let it simmer for 5 min, stirring.
Lay the frozen cod fillets in the baking dish, drizzle them with the rest of the olive oil, sprinkle with thyme and season with salt and pepper. Bake for 15 to 20 min depending on thickness.
Once they're tender, drain them and keep them warm, covered.
Divide the baby potatoes between plates, add the hot ratatouille and set the cod on top.
One serving has about 502 kcal. 33% comes from carbs, 27% from protein and 37% from fat.
| Energy | 502 kcal |
| Protein | 33.6 g |
| Carbs | 41.7 g |
| of which sugars | 8.2 g |
| Fat | 20.8 g |
| of which saturated fat | 3.2 g |
| Fiber | 7.2 g |
| Salt | 2.3 g |
Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.
About $5.15 a serving, adding up the average prices of the ingredients you need to buy.
Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.
1 day in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.
Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.
Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.
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