Cod Provençal Food

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COD PROVENçAL WITH TOMATOES, CAPERS AND OLIVES



Cod Provençal with Tomatoes, Capers and Olives image

An easy, one-pan fish dish that can be ready for the table in less than 30 minutes is always a good recipe to have in your repertoire. This classic Cod Provençal recipe boasts meaty cod loins, simmered in a spicy tomato sauce nestled with salty capers and black olives. This is a quick, simple and healthy one-pan dish that is incredibly flavorful and perfect for busy weeknight dinners. What is "Cod Provençal"? Not a specific recipe, "Provençal" refers to the style of cooking that hails from the sun-kissed region of Provence, in...

Provided by Audrey

Categories     Fall

Time 20m

Yield 4

Number Of Ingredients 1

2 tbsp (30ml) extra virgin olive oil2 garlic cloves, peeled and chopped1 onion, peeled and sliced in half rounds2 large tomatoes (or 3 medium), ripened and diced into small cubes6-7 sprigs of flat-leaf parsley, stemmed and chopped4 sprigs fresh thyme, stemmed (+ extra for garnish) ½ tsp red pepper flakes½ tsp fresh ground black pepper½ tsp salt15-20 black olives (preferably pitted)10-15 caper berries (or 2 tbsp capers)4 cod loins½ lemon, juiced1 tsp salt1 tsp ground black pepper

Steps:

  • Step 1 - Heat up the olive oil in a large frying pan over medium heat. Add the garlic and onion, and cook for 2-3 minutes until the onion is slightly softened and translucent.
  • Step 2 - Add the tomatoes, parsley, thyme, red pepper flakes, pepper and salt, and cook for 10-12 minutes (lid on), stirring occasionally until the tomato is soft.
  • Step 3 -Stir in the olives and capers.
  • Step 4 - On a clean working surface, drizzle the cod loins with lemon juice and season with salt and pepper on both side. Nestle in the cod loin in the pan, on top of the sauce. Garnish cod loins with tiny thyme sprigs (optional). Close the lid and cook for about 5 minutes, until the cod is just cooked through.
  • Season cod with salt, pepper and/or red pepper flakes to taste (optional). Serve immediately.

Nutrition Facts : Calories 200, Fat 20 grams

PROVENCAL COD, POTATOES AND STRING BEANS



Provencal Cod, Potatoes and String Beans image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

1 pound Yukon Gold potatoes, thinly sliced
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 teaspoon herbes de Provence
Kosher salt and freshly ground pepper
8 ounces yellow wax beans and/or green beans, trimmed
2 small tomatoes, diced
1/3 cup pitted kalamata olives, roughly chopped
2 tablespoons fresh lemon juice
4 6-ounce cod fillets (1 to 1 1/2 inch thick)
Chopped fresh parsley, for topping

Steps:

  • Put a rimmed baking sheet in the upper third of the oven and preheat to 475 degrees F. Combine the potatoes, 2 tablespoons olive oil and 1/2 teaspoon herbes de Provence in a large bowl; season generously with salt and pepper. In a separate bowl, combine the beans, 1 tablespoon olive oil and the remaining 1/2 teaspoon herbes de Provence; season generously with salt and pepper.
  • Remove the hot baking sheet from the oven; add the potatoes in a single layer on one side of the pan and the beans on the other side. Roast until the potatoes are browned and the beans are tender, about 20 minutes.
  • Meanwhile, combine the tomatoes, olives, remaining 2 tablespoons olive oil, the lemon juice, 1/2 teaspoon salt and a pinch of pepper in a small bowl; set aside. Season the cod all over with salt.
  • Remove the baking sheet from the oven. Separately stir the potatoes and beans with a spatula and push to the sides of the pan, leaving a space in the middle. Place the cod in the middle of the pan and top with half of the tomato mixture. Roast until the cod is opaque, 10 to 12 minutes. Sprinkle the potatoes with parsley. Serve with the remaining tomato mixture.

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.

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

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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