Provencal Cod Potatoes And String Beans Recipes

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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.

COD PROVENCAL



Cod Provencal image

Light, healthy and easy. The saute part can be done in advance. I add some anchovies with the onions and garlic and let them dissolve into the vegetable mix. I also use fresh oregano when possible.

Provided by Chef Kate

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

4 cod fish fillets (6 to 8 ounces each)
1 onion (medium dice)
2 garlic cloves (minced)
2 tablespoons olive oil
28 ounces tomatoes, canned (drained)
1 tablespoon capers
1/4 cup fresh basil (chopped)
8 black Greek olives (pitted)
1 tablespoon lemon juice
1 teaspoon oregano (dried)
salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 450 degrees F. Arrange fillets in 8x8x2 inch square baking dish.
  • Saute 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 for approximately 8 minutes. Spoon the sauce over the fish.
  • Bake in preheated oven for 10 minutes or until cooked through.

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