Cabillaud à la Provençale (Provençal Cod with Tomato and Herbs)

Thick cod fillets baked on a bed of tomatoes, onion, garlic, olives and herbs in the style of Provence.

TIME BREAKDOWN
Prep: 15 min
Cook: 30 min
Total: 45 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 4 thick skinless cod fillets (about 170g each)
  • 3 tbsp olive oil
  • 1 onion, thinly sliced
  • 3 cloves garlic, sliced
  • 6 ripe tomatoes, roughly chopped (or 1 x 400g tin chopped tomatoes)
  • 100ml dry white wine
  • 12 black olives, pitted
  • 1 tbsp capers, drained
  • 1 tsp fresh thyme leaves
  • 1 bay leaf
  • Zest of 1/2 lemon
  • 2 tbsp chopped fresh basil
  • Salt and black pepper to taste

Method

  1. Heat the oven to 200°C (180°C fan).

  2. Heat 2 tbsp of the olive oil in an ovenproof frying pan or shallow casserole over a medium heat. Cook the onion for 5 minutes until soft, then add the garlic for 1 minute.

  3. Add the tomatoes, wine, thyme and bay leaf and simmer for 10 minutes until slightly thickened. Stir in the olives, capers and lemon zest and season to taste.

  4. Season the cod and nestle the fillets into the sauce. Drizzle with the remaining oil.

  5. Bake for 12 to 15 minutes until the fish is opaque and flakes easily.

  6. Remove the bay leaf, scatter with the basil and serve with boiled potatoes or crusty bread.