Cod Provencale
Author: Elizabeth Peyton-Jones
Recipe type: Main Meals
One of my dinner party favourites – it’s super easy to make but looks almost cordon bleu and no one ever guesses that it is not drowned in salt or dairy.
Ingredients
Serves 4
- 2 teaspoons avocado or coconut oil
- 1 medium onion, chopped
- 1 red pepper, deseeded and finely sliced
- 2 garlic cloves, finely chopped
- 4 large tomatoes, chopped deseeded
- 6 pitted black olives, halved
- chopped fresh oregano
- 4 cod fillets
- The juice of half a lemon
- ¼ tsp ground black pepper
- A handful of shredded basil leaves, to serve
Instructions
- Preheat the oven to 180 conventional / 160 fan
- Heat the oil in a large, oven-proof frying pan over a low / medium heat.
- Add the onion and garlic and oregano fry gently for 2-3 minutes, until beginning to soften.
- Add the slices of pepper and continue to fry to a further 2-3 minutes, until everything is soft and golden.
- Add the fish here gently pan fry a minute on either side.
- Tip in the tomatoes and olives, bring up to a simmer with the fillets in amongst the sauce.
- Transfer the pan to the oven and bake for 10-12 minutes, until the fish is opaque and cooked through.
- If needing a little more colour then pop under the grill for a couple of mins.
- Sprinkle with the lemon juice and season with pepper and sprinkle with basil leaves to serve.
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