Cod, Ratatouille, Potatoes

Cod baked at 325 w/ olive oil and S&P. Mixed aioli with juice from 1/2 lemon and chopped basil. Covered fish liberally with sauce. Ratatouille base started with sauteed leeks. Then added green bell peppers and yellow squash, the left over gezpacho, finally chopped tomatoes. Boiled potatoes. We're out of sour cream. So added cream, butter, horseradish and leek powder for color.