Fish provencal

Light and really delicious cod in provencal sauce with tomatoes, dried black olives, red onion, romano pepper and herbes de provence. If you don’t have a steamer, you can place the fish in an envelope made from baking paper, add 50 ml of water, seal it and bake in the oven for 12 minutes (200°C). We used tinned tomatoes, but if they’re in season it’s better to use fresh ones. Serve with steamed or boiled new potatoes, cut into thick slices and tossed in chopped flat leaf parsley. Enjoy.

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Recipe tip

Try adding a few drops of fresh lemon juice to the sauce.

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Fish provencal

Our rating: 51

Serves: 2

Fish provencal

Ingredients:

  • 2 cod fillets (200 g each)
  • 1 red onion, finely sliced
  • 1 garlic clove, finely sliced
  • 1 tin chopped tomatoes (400 g)
  • 1 romano pepper
  • 10 dry black olives, halved
  • 1 tsp herbes de provence
  • 1 tbsp olive oil for frying
  • 1 tbsp chopped flat parsley
  • 400 g new potatoes to serve

Method:

  • Cut the potatoes into thick 2 cm slices.
  • Wash and dry the cod, season with a pinch of salt.
  • Steam the fish in the steamer along with the potatoes for 12-15 minutes, depending on the fish thickness and potatoes quality.
  • Cut the pepper in half lengthwise, then cut into 1 cm thick strips.
  • Heat the oil with garlic in a deep frying pan, cook for 2 minutes.
  • Add the onion and the pepper, fry for 3-4 minutes, stirring from time to time, until onion softens.
  • Add the herbs, tomatoes and olives, cook for additional 7-8 minutes, uncovered, until sauce thickens.
  • On a large serving plate layer 1 tbsp of sauce, then fish and top it up with some more sauce.
  • Serve with potatoes tossed with chopped parsley.
http://www.dailygourmet.co.uk/fish-provencal/

 

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All recipes on this website have been cooked, tasted and rated. Cooking times may vary depending on appliance. All ratings are subject to individual taste.

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