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Cod Provencal With Tomatoes Capers And Olives Recipe
Ash Tyrrell

Cod Provencal With Tomatoes Capers And Olives Recipe

I recently tried my hand at making Cod Provençal, and let me tell you—it was a delightful experience! The combination of tender cod fillets simmered in a rich tomato sauce, accented with briny olives and capers, was nothing short of spectacular.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Cod fillets – 4 pieces skinless and boneless. Fresh cod is ideal for its mild flavor and flaky texture.
  • Olive oil – 2 tablespoons. Extra virgin olive oil adds richness and depth to the sauce.
  • Garlic – 3 cloves minced. Garlic imparts a fragrant base to the dish.
  • Cherry tomatoes – 1 pint halved. Fresh tomatoes provide sweetness and juiciness.
  • Capers – 2 tablespoons. Capers add a tangy briny flavor that complements the other ingredients.
  • Black olives – 1/2 cup pitted and sliced. Black olives contribute a savory depth to the sauce.
  • White wine – 1/2 cup. Dry white wine deglazes the pan and adds acidity to balance the flavors.
  • Fresh parsley – 2 tablespoons chopped. Parsley adds a burst of color and freshness to the dish.
  • Salt and black pepper – to taste. These seasonings enhance the overall flavor of the dish.

Method
 

  1. Begin by gathering all your ingredients. Ensure the cod fillets are thawed if previously frozen. Chop the garlic, halve the cherry tomatoes, and slice the black olives. Chop the fresh parsley for garnish.
  2. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
  3. Add the halved cherry tomatoes to the skillet. Cook for about 5 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
  4. Stir in the sliced black olives and capers. Cook for an additional 2 minutes to allow the flavors to meld together.
  5. Pour in the white wine, stirring to combine. Let the mixture simmer for about 3 minutes to allow the alcohol to evaporate and the sauce to reduce slightly.
  6. Season the sauce with salt and black pepper to taste. Adjust the seasoning as needed to suit your preference.
  7. Place the cod fillets in an oven-safe baking dish. Season them with a pinch of salt and black pepper.
  8. Pour the prepared sauce over the cod fillets, ensuring they are evenly covered.
  9. Preheat your oven to 375°F (190°C). Bake the cod in the preheated oven for about 20 minutes, or until the fish flakes easily with a fork.
  10. Remove the cod from the oven and sprinkle with the chopped fresh parsley. Serve immediately, spooning the sauce over the fillets.

Notes

  • Use Fresh Cod: For the best texture and flavor, opt for fresh cod fillets rather than frozen.
  • Adjust the Acidity: If the sauce is too acidic, add a teaspoon of sugar to balance the flavors.
  • Enhance the Flavor: Consider adding a tablespoon of butter to the sauce for a richer taste.
  • Serve with Sides: Pair the dish with crusty bread, roasted vegetables, or a light salad.
  • Wine Pairing: A glass of dry white wine, such as Sauvignon Blanc, complements the flavors of the dish beautifully.