Cod Provençal Recipe

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(Serves About 4)

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Ingredients​

• 4 x 4-5 oz. Cod Fillets (Skin On)

• 1 Red Pepper (Deseeded and Julienne)

• 1 Green Pepper (Deseeded and Julienne)

• 2 Shallots (Peeled and Fine Dice)

• 3 Cloves Garlic (Peeled and Minced)

• 1 Fennel Bulb (Sliced Thinly – Please also use some of the fennel fronds for garnish)

• 1 Tablespoon Capers

• ¼ Cup Black Olives (Pitted and Sliced)

• 10 Cherry Tomatoes (Halved)

• ¼ Cup Sauvignon Blanc

• 1 Teaspoon Balsamic Vinegar

• ¼ Cup Fresh Italian Parsley (Chopped)

• ¼ Cup Fresh Basil

• 4 Anchovies

• 1 Lemon (Juice and Zest)

• 1 Teaspoon Red Pepper Flakes

• 1 Tablespoon Fresh Thyme

• 1 Tablespoon Fresh Oregano

• 1 Teaspoon Kosher Salt

• 1 Teaspoon Ground Black Pepper

• ¼ Cup Olive Oil (Blend of Olive and Canola will be fine)

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Instructions​

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For the Fish:

1. Dry the fish thoroughly with paper towel.

2. Season the skin side of the fish with salt and pepper.

3. Bring half of the olive oil to a medium heat in a frying pan.

4. Cook the cod (skin side down) for 3-4 minutes to begin to crisp up the skin.

5. Remove to a resting tray and keep (skin side up) until you are ready to add it to your sauce.

 

For the Sauce:

1. Add the rest of the olive oil to another frying pan.

2. Bring to a medium heat and add the shallots.

3. Season with salt and pepper.

4. Cook for 3 minutes and add the garlic.

5. Cook for 2 minutes, and add the red pepper flakes, the Balsamic vinegar, and the anchovies.

6. Cook for 2 minutes.

7. Add the fennel slices and the peppers.

8. Cook for 2 minutes.

9. Add the tomatoes, the olives, the capers, the Sauvignon Blanc, the fresh thyme, and fresh oregano.

10. Allow the dish to cook for 3-5 minutes.

11. Add the fresh parsley and tear in some basil.

12. Place the cod fillets (skin side up) on top of the sauce and allow to simmer for 3-4 minutes to make sure they complete cooking.

13. Check for seasoning, and add more salt and pepper if needed.

14. Serve with steamed white rice.