How to cook Baked Cod Provencal
- 1 1/2 pounds boneless and skinless fillets of white-fleshed fish such as cod, haddock, and halibut (I used cod fillets)
- 1 medium onion, cut into thing half rings
- 2 cloves garlic, finely chopped
- 1 can (14-ounces) diced tomatoes in their own juice (or a similar amount of chopped fresh tomato)
- 10 small black olives, pitted (preferably good quality and not from cans), cut into thin slices
- 1 tablespoon capers
- Juice of half a lemon
- 2 tablespoons olive oil
- 3 tablespoons dry white wine
- Salt and freshly grated black pepper to taste
- Dried or fresh basil, parsley, oregano, rosemary, thyme to taste - any combination of your choice (I have 1/2 teaspoon dried parsley, 1/2 teaspoon dried basil and 1/2 teaspoon herbs de Provence)
- Rinse the fish fillets under running cold water and pat dry with paper towels.
- Cut into large chunks, season with salt and pepper. Drizzle with juice of 1/4 lemon and set aside to marinate for 15 minutes.
- Cook the onion and garlic in a small skillet in hot olive oil, over medium heat, until soft - about 6 minutes.
- Add the olives, tomatoes, remaining lemon juice and herbs. Stir and cook for 2 minutes.
- Season with salt and pepper, cook another minute and remove from heat.
- Spread 1/3 of sauce in an even layer in a baking dish.
- Arrange on top the cod fillets and pour in the wine.
- Then spread the remaining sauce over the fish.
- Bake in a preheated 445°F (230°C) oven for about 15 minutes.
- Serve the Cod Provencal with boiled or steamed rice or simply with good French bread.
- Goes well with dry white wine.
The Baked Cod Provencal
recipe easy to cook and very tasty too!
This recipe for Baked Cod Provencal serves/makes: 4 servings
The Baked Cod Provencal recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Cod
Preparation Method: Soup/Stew