Cod Provencal Recipes

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ROASTED CHATHAM COD PROVENCAL STYLE



Roasted Chatham Cod Provencal Style image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 13

2 cups new potatoes
Salt and freshly ground black pepper
1 tablespoon grapeseed oil
Four 5-ounce cod fillets (preferably Chatham cod), skin removed
1 medium bulb fennel, cored and julienned
2 cloves garlic, thinly sliced
1 teaspoon fresh oregano leaves, finely chopped
1 teaspoon fresh thyme leaves, finely chopped
1/4 cup pitted Nicoise olives
2 tablespoons brined capers, drained
15 canned whole, peeled San Marzano tomatoes
Extra-virgin olive oil, for drizzling
1 tablespoon fresh flat-leaf parsley, chopped

Steps:

  • Preheat the oven to 375 degrees F. Place the potatoes in a large saucepan, cover with 1 inch of cold water, add 2 teaspoons salt and bring to a boil over high heat. Reduce the heat to medium and cook the potatoes until they are fork-tender, 5 to 8 minutes (depending on how big they are). Drain the potatoes and set aside until cool enough to handle; thinly slice the potatoes into rounds and set aside.
  • Heat a nonstick skillet over high heat. Add the grapeseed oil and cod and cook until browned, about 2 minutes. Transfer the fish to a large plate and set aside.
  • Arrange the fennel, garlic, potatoes, oregano, thyme, olives, capers and tomatoes in a medium broiler-proof casserole dish. Place the cod seared-side up and in the center of the dish and cover the cod with some of the vegetables. Drizzle with some olive oil and season to taste with salt and pepper.
  • Bake until the cod feels semi-firm to light pressure and the vegetables are caramelized, about 15 minutes. Heat the broiler to high and finish the fish under the broiler for 1 minute, until the crust is extra browned. Serve garnished with the parsley.

COD PROVENCAL



Cod Provencal image

Cod is low in calories and saturated fat. Marinating the fish in lemon juice intensifies the dish's flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

4 cod fillets (6 ounces each), skinned
1 lemon, halved
3/4 teaspoon coarse salt
Freshly ground pepper
2 tablespoons extra-virgin olive oil
2 small onions, chopped (2 cups)
2 garlic cloves, thinly sliced
1 small zucchini, thinly sliced (2 cups)
4 medium ripe tomatoes, thinly sliced
2 teaspoons fresh thyme, plus 3 sprigs

Steps:

  • Preheat oven to 400 degrees. Place cod fillets in a nonreactive dish, and squeeze lemon on top. Refrigerate for 30 minutes. Sprinkle with 1/4 teaspoon salt, and season with pepper.
  • Heat 1 tablespoon oil in a medium Dutch oven over medium heat. Add onions; cook until golden brown, about 12 minutes. Add garlic; cook for 3 minutes. Remove from heat. Top with half the zucchini, tomatoes, and thyme. Drizzle with 1 1/2 teaspoons oil, sprinkle with 1/4 teaspoon salt, and season with pepper. Add cod and remaining zucchini, tomatoes, thyme, oil, and salt. Season with pepper.
  • Bake, covered, for 10 minutes. Baste with the juices, and bake, uncovered, for 15 minutes more.

COD PROVENçAL



Cod Provençal image

Gordon cooks a one-pan dish for two that has all the flavours of the sun-drenched south of France

Provided by Gordon Ramsay

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 13

2 cod fillets, skin on, each weighing about 175g, see box, far right
1 tsp coarse salt flakes
2 red peppers
1 garlic clove
1 lemon
2 fennel bulbs
6 tbsp olive oil
350g very ripe cherry tomato , halved
1 tbsp balsamic vinegar
handful pitted black olives
1 tbsp caper in brine, drained
small handful each lemon thyme, oregano and basil leaves, with a few smal basil leaves kept aside
20 marinated anchovy fillets, roughly chopped

Steps:

  • Neatly trim the cod fillets. Score the skin of each fillet 3-4 times at regular intervals. Lay the fish in a shallow dish and sprinkle both sides of the fillets with the salt and some freshly ground black pepper. Set aside or chill overnight, see box, far right.
  • Deseed and finely slice the peppers, then finely grate the garlic and lemon zest over the peppers. Carefully slice the fennel on a mandolin, or as finely as possible with a sharp knife, then tip half the fennel into a bowl of iced water and set aside.
  • Brush the salt off the fish or, if it has dissolved, wipe the brine off with kitchen paper. Heat 2 tbsp of olive oil in a large non-stick pan, cook the fish, skin side down, for 4 mins until the skin is crisp and browned, then remove from the pan.
  • Put 1 tbsp more oil into the pan. Fry the fennel and the marinated peppers together for 4-5 mins until soft and starting to brown. Throw in the tomatoes and the balsamic vinegar, then continue to cook for 2-3 mins until they soften and release their juices. Scatter over the olives, capers and herbs, then toss everything together.
  • Nestle the fish fillets, skin side up, among the vegetables, then lower the heat and simmer, uncovered, for 5-6 mins until the fish is just cooked through. Lift the fish from the pan and give the sauce a final simmer and stir, then turn off the heat. This dish is better served warm rather than hot, so don't worry about the vegetables or fish resting before you serve.
  • Drain the reserved fennel and pat dry with kitchen paper. Toss with the juice from half the grated lemon, 2 tbsp olive oil and the anchovies. To serve, spoon the vegetables into the middle of two large dinner plates. Sit the cod, skin side up, on top of the vegetables and top with a neat bundle of fennel salad. Drizzle everything with a touch more oil, then scatter with the small basil leaves.

Nutrition Facts : Calories 633 calories, Fat 42 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 19 grams sugar, Fiber 8 grams fiber, Protein 45 grams protein, Sodium 5.33 milligram of sodium

COD PROVENCAL



Cod Provencal image

Light, healthy and easy. The saute part can be done in advance. I add some anchovies with the onions and garlic and let them dissolve into the vegetable mix. I also use fresh oregano when possible.

Provided by Chef Kate

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

4 cod fish fillets (6 to 8 ounces each)
1 onion (medium dice)
2 garlic cloves (minced)
2 tablespoons olive oil
28 ounces tomatoes, canned (drained)
1 tablespoon capers
1/4 cup fresh basil (chopped)
8 black Greek olives (pitted)
1 tablespoon lemon juice
1 teaspoon oregano (dried)
salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 450 degrees F. Arrange fillets in 8x8x2 inch square baking dish.
  • Saute onion and garlic in oil in medium-size skillet over medium heat 3 to 5 minutes or until lightly softened. Add tomatoes, capers, basil, olives, lemon juice, oregano, salt if using and pepper.
  • Simmer, stirring occasionally for approximately 8 minutes. Spoon the sauce over the fish.
  • Bake in preheated oven for 10 minutes or until cooked through.

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