Baked Cod with Provencal Sauce
Cooking Time: NA
Most popular white fish in the UK. Two types of cod exist: Atlantic and Pacific. Both have white flesh and a grey, silvery skin. Mild in taste, and has moist, flaky flesh when cooked correctly. Versatile fish, and can carry strong tasting sauces.
- 4 cod fillets
- 4 sprigs rosemary olive oil salt and pepper
- 3 cloves garlic, peeled and finely chopped
- 150g black olives
- 2 tbsp capers
- 1 onion, chopped finely small glass of white wine
- 400g chopped tomatoes
- 1 tbsp Herbes de Provence
- Firstly start the Provencal sauce. Heat a glug of olive oil in a saucepan on a medium heat. Add the chopped onion.
- Leave to soften for 10 minutes, and then add the garlic. Sweat together for a further 2 minutes.
- Turn the heat up high, and add the wine. Let it come to the boil, and reduce it down for 2 minutes, before adding the rest of the ingredients, other than the cod.
- Turn the heat down low and allow the sauce to simmer gently for half an hour.
- For the fish heat the oven to 180C/350F/gas 4.
- Place the fish fillets in a greased baking tray.
- Drizzle each fillet with olive oil, and season with salt and pepper. Place a sprig of rosemary on each fillet, and then cover the tray with tin foil.
- Bake for 20 minutes, or until the fish is cooked through but still moist.
- Plate up the fish, and spoon a good helping of the sauce over each fillet.
- Serve with potatoes and salad.