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

Sunny makes an easy, complete dinner on one sheet pan using foil packets of seasoned veggies with marinara, buttery cod and cilantro-lime rice! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/2W0uWa3 Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #SunnyAnderson #TheKitchen #FoodNetwork #Cod #CilantroLimeRice #Ratatouille Sunny Anderson's Cod, Cilantro-Lime Rice and Ratatouille | The Kitchen | Food Network https://www.youtube.com/watch?v=cu7jI8cx8Ao