Cod Provencal With Tomatoes Capers And Olives
I tried this Cod Provençal with Tomatoes, Capers, and Olives recipe last week, and I just have to share it. The experience was like taking a quick culinary trip to the gorgeous shores of the South of France!
Ingredients
- Cod fillets
- Olive oil
- Onion
- Garlic
- Diced tomatoes
- Dry white wine
- Vegetable or chicken broth
- Capers
- Black olives e.g., Kalamata
- Fresh parsley
- Dried oregano
- Salt and pepper
Instructions
- Pat the cod fillets dry with a paper towel. This ensures they cook evenly and soak up the seasoning. Sprinkle both sides with salt and pepper, and set aside while you prepare the sauce.
- Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, cooking until soft and fragrant. This step sets the foundation for your Mediterranean sauce!
- Pour in the diced tomatoes, along with their juice, and the white wine. Stir well, then reduce the heat and allow the sauce to simmer for about 5 minutes so the flavors can blend.
- Stir the olives and capers into the simmering sauce. Their briny, tangy notes will elevate the dish and balance the sweetness of the tomatoes.
- Nestle the seasoned cod fillets into the skillet, ensuring they’re surrounded by the aromatic sauce. Cover the skillet and cook for 8–10 minutes, or until the cod is opaque and flakes easily with a fork.
- Sprinkle parsley and oregano over the dish to add brightness and a burst of color. Serve the cod on plates with generous spoonfuls of sauce, and enjoy!
Notes
- Pat the fish dry: Removing moisture ensures the cod cooks evenly.
- Adjust to taste: Add more or less salt depending on your preference, especially if your broth or olives are salty.
- Use fresh herbs if possible: They’ll add an extra pop of flavor and fragrance.
- Don’t overcook the cod: Watch it closely toward the end to keep it tender and flaky.