Cod Provencale
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.
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
  1. Preheat the oven to 180 conventional / 160 fan
  2. Heat the oil in a large, oven-proof frying pan over a low / medium heat.
  3. Add the onion and garlic and oregano fry gently for 2-3 minutes, until beginning to soften.
  4. Add the slices of pepper and continue to fry to a further 2-3 minutes, until everything is soft and golden.
  5. Add the fish here gently pan fry a minute on either side.
  6. Tip in the tomatoes and olives, bring up to a simmer with the fillets in amongst the sauce.
  7. Transfer the pan to the oven and bake for 10-12 minutes, until the fish is opaque and cooked through.
  8. If needing a little more colour then pop under the grill for a couple of mins.
  9. Sprinkle with the lemon juice and season with pepper and sprinkle with basil leaves to serve.
Recipe by EPJHealth at