When we were grocery shopping this week, our fish counter was displaying some wild cod and it looked so good – really white and chunky. I couldn’t resist buying some and I cooked it making a provençal dish. It certainly didn’t disappoint.
It is not often we see wild fish to buy here in Canada, the main one we do see being wild pacific salmon, but I buy it when I can because there is certainly a difference. Once I found out how farmed fish was produced, with all its potential toxins, it made me realise just how much we have forgone quality for quantity. But that’s another story.
Anyway, we enjoyed our fish supper and hope you will want to try it too.
A nutritious fish dish that is full of flavour. The chunky piece of cod is baked with sliced peppers, plum tomatoes and garlic in a tomato, herb and wine sauce.
Baked Cod Provençal
Prepares: 4 servings
- Preparation time: 20 minutes
- Cooking time: 28 minutes
- 675g/ (1 lb 8 oz) cod, skinned (chunky cod, if available)
- 1 red pepper, deseeded and sliced
- 1 green pepper, deseeded and sliced
- 3 tbsp olive oil
- 2 x 400g tins Italian plum tomatoes (1 x 28 fl oz can)
- 2 garlic cloves, crushed
- 3 tbsp white wine
- 1 tbsp lemon juice
- 1 tsp dried oregano or 3 sprigs of fresh (leaves only)
- salt and freshly milled black pepper
- 28 g (1 oz) butter (2 tbsp, or ¼ stick) plus extra for greasing
- You will also need a large sauté pan and an ovenproof dish that is large enough to take the fish in a single layer.
- Preheat the oven to 200°C (400°F) (gas 6).
- Heat the oil in the pan and add the peppers. Over a medium heat, sauté for 3–4 minutes, to soften, tossing occasionally.
- Then drain the tomatoes and reserve the juice. Add the tomatoes to the pan along with the garlic, wine, lemon juice, and oregano. Season. Stir in 3 tablespoons of reserved tomato juice and then simmer for a further 3–4 minutes.
- Meanwhile, grease the ovenproof dish. Cut the fish into 4 portions and place in the dish. Season.
- Now pour the vegetables over the fish and dot with the butter.
- Bake towards the top of the oven for 20 minutes or until the fish is cooked through. Baste half way through cooking.
Updated: September 22, 2019