Sauteed Cod Provencale Recipes

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

Ingredients

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.

SAUTEED COD PROVENçALE

Sauteed Cod Provençale image

Categories Fish Olive Tomato Sauté Quick & Easy Low Cal Basil Cod Summer Healthy Gourmet

Yield Serves 2

Number Of Ingredients 6

Ingredients

1 1/2 tablespoons olive oil
two 1/2-inch-thick pieces of cod fillet (about 6 ounces each)
2 plum tomatoes, peeled, and seeded, and diced
2 Kalamata or other brine-cured blacked olives, pitted and sliced thin
1/4 teaspoon fresh thyme leaves or a pinch of crumbled dried
2 fresh large basil leaves, sliced thin

Steps:

In a non-skillet heat 1 tablespoon of the oil over moderately high heat until it is hot but not smoking and in it sauté the cod, seasoned with salt and pepper, for 30 seconds. Sprinkle the cod with the tomatoes, the olives, and the thyme, reduce the heat to moderately low, and cook the mixture, covered for 2 minutes. Scatter the basil over the fish, drizzle it with the remaining 1/2 tablespoon oil, and cook it, covered, for 1 minute, or until it just flakes.

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