French cuisine · Fish & Seafood

Provençal Cod

Cod fillet baked in the oven on a bed of tomatoes, black olives, capers and garlic.

Ingredients · for 4 servings

• 800 g cod fillet
• 500 g ripe tomatoes
• 100 g black olives
• 2 tbsp capers
• 4 cloves garlic
• 1 onion
• 100 ml dry white wine
• 5 tbsp olive oil
• 1 tsp herbes de Provence
• 1 lemon
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Preheat the oven to 200 °C top/bottom heat, divide the cod fillet into four portions, pat dry, season with salt and pepper and drizzle with the juice of half a lemon.
2. Blanch, peel, seed and dice the tomatoes; finely dice the onion, slice the garlic and pit the olives.
3. Heat 3 tbsp olive oil in a pan and sweat the onion with garlic for 4 min. until translucent, then add the diced tomatoes and cook uncovered for 8 min. until the mixture thickens.
4. Stir in the white wine, olives, capers and herbes de Provence, cook for another 3 min. and season the sauce with salt and pepper.
5. Put the sauce in a baking dish, place the fish pieces on top, drizzle with the remaining olive oil and bake for 15-18 min. until the fillet flakes easily with a fork.
6. Sprinkle with chopped parsley, arrange the remaining lemon in wedges alongside and serve straight from the dish with baguette.