Nutrition Facts
4 servings
4
Recipe for Cod Loin Fillets Provençal Style, with Tomatoes, Black Olives, and Capers.
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The garden tomatoes have made their way into this recipe before ending their season... This dish is a pure festival of flavors and brings us salty and sun-drenched aromas...
Ingredients
700 cod loin fillets
1 organic red tomatoes
2 organic onions
1 clove organic garlic
1 organic thyme
1 organic bay leaf
2 organic oregano
4 organic basil
100 pitted black olives
1 fine capers
1 lemon olive oil spray (optional) balsamic vinegar
lemon juice spray
1 organic yellow lemon
salt flavor THYME ROSEMARY
pepper
Directions
1
Wash and dry the tomatoes, cut them in half and squeeze them slightly to remove the seeds. Dice the flesh. Peel and finely chop the onions and garlic. Wash and dry the herbs. Chop them finely.
2
Pat the cod fillets dry with paper towels, season them with flavored salt and pepper. Brush them with olive oil using a spray and drizzle them with lemon juice using the spray as well. Cover and place in the refrigerator for an hour. Preheat the oven to 200°C.
3
Heat 3 tablespoons of oil in a skillet, add the onions and garlic, and gently melt for 5 minutes. Add the tomatoes, chopped herbs, thyme, bay leaf, season with salt and pepper, and mix. Let simmer for 20 minutes over low heat, stirring regularly.
4
Five minutes before the end of cooking, add the capers and whole or chopped olives. Increase the heat to thicken the sauce. Drizzle with a bit of olive oil. Add the balsamic vinegar. Remove the bay leaf and thyme sprig. Mix and let cool slightly.
5
To finish, place the Provençal sauce in a baking dish, put the pieces of fish on top, and bake for 10 to 15 minutes. When removing from the oven, drizzle the cod fillets with lemon juice and serve on a plate with a few slices of lemon over basmati rice. ENJOY YOUR MEAL!
Ingredients
Ingredients
700 cod loin fillets
1 organic red tomatoes
2 organic onions
1 clove organic garlic
1 organic thyme
1 organic bay leaf
2 organic oregano
4 organic basil
100 pitted black olives
1 fine capers
1 lemon olive oil spray (optional) balsamic vinegar
lemon juice spray
1 organic yellow lemon
salt flavor THYME ROSEMARY
pepper
Directions
Directions
1
Wash and dry the tomatoes, cut them in half and squeeze them slightly to remove the seeds. Dice the flesh. Peel and finely chop the onions and garlic. Wash and dry the herbs. Chop them finely.
2
Pat the cod fillets dry with paper towels, season them with flavored salt and pepper. Brush them with olive oil using a spray and drizzle them with lemon juice using the spray as well. Cover and place in the refrigerator for an hour. Preheat the oven to 200°C.
3
Heat 3 tablespoons of oil in a skillet, add the onions and garlic, and gently melt for 5 minutes. Add the tomatoes, chopped herbs, thyme, bay leaf, season with salt and pepper, and mix. Let simmer for 20 minutes over low heat, stirring regularly.
4
Five minutes before the end of cooking, add the capers and whole or chopped olives. Increase the heat to thicken the sauce. Drizzle with a bit of olive oil. Add the balsamic vinegar. Remove the bay leaf and thyme sprig. Mix and let cool slightly.
5
To finish, place the Provençal sauce in a baking dish, put the pieces of fish on top, and bake for 10 to 15 minutes. When removing from the oven, drizzle the cod fillets with lemon juice and serve on a plate with a few slices of lemon over basmati rice. ENJOY YOUR MEAL!
Notes
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lacassolette
For convenience and efficiency, I added the fish to the pan at the same time as the capers and olives, let it simmer for 10 minutes, and served it with rice, without putting it back in the oven. It was excellent, will definitely make again.
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