Cod Provencal
"Light, healthy and easy. The saute part can be done in advance. I add some anchovies with the onions and garlic and let them dissolve into the vegetable mix. I also use fresh oregano when possible."
photo by MsPia
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 cod fish fillets (6 to 8 ounces each)
- 1 onion (medium dice)
- 2 garlic cloves (minced)
- 2 tablespoons olive oil
- 28 ounces tomatoes, canned (drained)
- 1 tablespoon capers
- 1⁄4 cup fresh basil (chopped)
- 8 black Greek olives (pitted)
- 1 tablespoon lemon juice
- 1 teaspoon oregano (dried)
- salt
- 1⁄4 teaspoon pepper
directions
- Preheat oven to 450 degrees F. Arrange fillets in 8x8x2 inch square baking dish.
- Saute onion and garlic in oil in medium-size skillet over medium heat 3 to 5 minutes or until lightly softened. Add tomatoes, capers, basil, olives, lemon juice, oregano, salt if using and pepper.
- Simmer, stirring occasionally for approximately 8 minutes. Spoon the sauce over the fish.
- Bake in preheated oven for 10 minutes or until cooked through.
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Reviews
-
Great recipe! Very flavorful and fast. I added the anchovies and I used fresh oregano as Chef kate suggested. The lemon makes the sauce perfect for fish. -
Great tasting recipe !!!We loved it,will make often,I did half recipeand had to use dried basil but otherwise followed your recipe.Thanks.. -
Made this simple cod dish with only a few changes (dried basil and black olives, since I didn't have any Greek olives). It was delicious, colorful, and light!
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
