COD PROVENCAL

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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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