Description
This Cod Provençal recipe is a classic French main course featuring tender cod fillets simmered in a flavorful tomato and vegetable sauce infused with herbes de Provence and olives. Perfectly seared and cooked on the stovetop, this healthy and vibrant Mediterranean dish is easy to prepare and pairs wonderfully with crusty bread, rice, or roasted potatoes.
Ingredients
Scale
Fish
- 4 cod fillets (about 6 oz each)
- Salt and black pepper to taste
- 2 tablespoons olive oil, divided
Vegetables and Sauce
- 1 small yellow onion, thinly sliced
- 3 garlic cloves, minced
- 1 red bell pepper, thinly sliced
- 1 zucchini, sliced into half-moons
- 1 (14.5 oz) can diced tomatoes with juices
- 1/4 cup dry white wine
- 1 teaspoon herbes de Provence
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup pitted black olives (such as Niçoise or Kalamata)
- 2 tablespoons chopped fresh parsley
- Lemon wedges for serving
Instructions
- Prepare and Season Cod: Pat the cod fillets dry using paper towels, then season both sides with salt and black pepper to enhance the flavor and help create a nice sear.
- Sear the Cod: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the cod fillets and sear them for 2–3 minutes on each side until they develop a light golden color. Remove the cod from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Sauté the sliced yellow onion for 2–3 minutes until softened. Then, add the minced garlic, red bell pepper slices, and zucchini half-moons, cooking for another 4–5 minutes until the vegetables become tender.
- Add Tomatoes and Seasonings: Stir in the diced tomatoes with their juices, white wine, herbes de Provence, and optional red pepper flakes. Let the mixture simmer for 5–7 minutes until it thickens slightly and the flavors meld together.
- Cook Cod in Sauce: Return the seared cod fillets to the skillet, nestling them gently into the tomato and vegetable sauce. Cover the skillet and cook for an additional 5–7 minutes, until the cod is opaque and flakes easily with a fork, indicating it’s fully cooked.
- Finish with Olives and Parsley: Stir in the pitted black olives and sprinkle chopped fresh parsley over the top for a fresh, herbal touch.
- Serve: Serve the Cod Provençal hot with lemon wedges on the side and accompaniment such as crusty bread, rice, or roasted potatoes for a complete meal.
Notes
- You can substitute cod with other firm white fish like haddock or halibut depending on availability.
- Adding capers is a great option to incorporate an extra briny flavor to the sauce.
- This dish pairs beautifully with a dry white wine both in the cooking and as a serving suggestion.
- For a gluten-free meal, ensure any accompaniments are gluten free, such as rice or roasted potatoes.
