Baked Cod Provencal
Meaty cod baked in a flavourful combination of tomatoes, olives, garlic, herbs reminicent of French Provence.
Yield
4 servingsPrep
15 minCook
25 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
cod fillets
1 1/4 pound |
*
|
| 1 | medium |
onions
chopped |
|
| 2 | each |
garlic cloves
finely chopped |
|
| 2 | tablespoons |
olive oil
|
|
| 28 | ounces |
tomatoes
drained, chopped |
*
|
| 1 | tablespoon |
capers
|
|
| ¼ | cup |
basil
fresh, chopped |
*
|
| 8 | each |
black olives
pitted |
*
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | teaspoon |
oregano
dried leaf, crumbled |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
cod fillets
1 1/4 pound |
*
|
| 1 | medium |
onions
chopped |
|
| 2 | each |
garlic cloves
finely chopped |
|
| 3E+1 | ml |
olive oil
|
|
| 809.2 | ml/g |
tomatoes
drained, chopped |
*
|
| 15 | ml |
capers
|
|
| 59 | ml |
basil
fresh, chopped |
*
|
| 8 | each |
black olives
pitted |
*
|
| 15 | ml |
lemon juice
|
|
| 5 | ml |
oregano
dried leaf, crumbled |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
Directions
Preheat oven to 450℉ (230℃).
Arrange fillets in 8x8x2 inch square baking dish .
Sauté 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, 8 minutes.
Spoon sauce over fish.
Bake for about 10 minutes or until cooked through.
Serve immediately.
