Sunny Anderson's Cod, Cilantro-Lime Rice and Ratatouille | The Kitchen | Food Network

Sunny makes an easy, complete dinner on one sheet pan using foil packets of seasoned veggies with marinara, buttery cod and cilantro-lime rice!

Cheat Sheet with Cod, Easy Cilantro-Lime Rice and No-Trouble Ratatouille

RECIPE COURTESY OF SUNNY ANDERSON

Level: Easy
Total: 55 min
Active: 25 min
Yield: 4 servings

Ingredients

Ratatouille:

3/4 cup marinara sauce
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1/2 red onion, thinly sliced
Olive oil, for brushing
2 teaspoons Italian seasoning
Kosher salt and freshly ground black pepper

Fish:

1/2 stick (4 tablespoons) salted butter, at room temperature
1 tablespoon Dijon mustard
1 teaspoon hot Hungarian paprika
1 teaspoon chili powder
1 large clove garlic, grated on a rasp
Four 4- to 6-ounce pieces cod
Kosher salt and freshly ground black pepper

Rice:

Two 8-ounce bags microwavable white rice
1 tablespoon fresh cilantro, chopped
Zest of 1 lime plus lime wedges, for serving
Directions

Prepare the ratatouille: Preheat the oven or a grill to 375 degrees F.

Make a rectangle packet bottom half the size of your baking sheet using aluminum foil. Pour in the marinara sauce. Add the veggies in a pattern of zucchini, yellow squash, zucchini, yellow squash, onion, and repeat. Once done, brush the top with olive oil and sprinkle with Italian seasoning, salt and pepper. Cover and close with aluminum foil. Place on the baking sheet and in the oven or grill and cook for 20 minutes.

For the fish: Meanwhile, in a small bowl, mix the butter, mustard, paprika, chili powder and garlic. Sprinkle the fish on all sides with salt and pepper. Make a foil packet bottom for the fish. For each piece of fish, place an equal amount of the spice butter on the foil, then place the fish on top and top with another equal amount of the spice butter. Cover with another piece of foil.

Once the ratatouille has cooked 20 minutes, remove the baking sheet and remove the top from the foil packet. Place the fish packet on the baking sheet next to the ratatouille and return to the oven. Bake for about 15 minutes.

For the rice: Squeeze the rice in the bags to loosen. Make a packet bottom a quarter of the size of the baking sheet and add the rice, cilantro and lime zest. Gently stir with a fork, then top and close tightly with another piece of foil. Place on the final space on the baking sheet next to the fish packet. Bake until the rice is hot, another 5 minutes.

Remove the cheat sheet from the oven. Carefully open the fish packet and allow the steam to escape. Carefully open the rice packet, then spritz with lime juice and fluff. Serve immediately.