Provençal-style Fish

Pearly cod fillets that flake easily, topped with a melt-in-your-mouth tomato and pepper compote. The light sauce, emulsified with olive oil, releases scents of thyme and black olives.

• Prep: 20 min
• Cook: 25 min
• Difficulty: Easy
• Calories: 331
• Protein: 30 g
• Carbs: 15 g
• Fat: 15 g

Ingredients

• 600 g Atlantic cod ( in fillets )
• 1 pc Yellow onion ( finely diced )
• 2 pc Garlic ( minced )
• 1 pc Red bell pepper ( small dice )
• 4 pc Round tomato ( crushed )
• 100 ml Dry white wine
• 3 tbsp Extra virgin olive oil
• 1 tbsp Dried Herbs de Provence
• 50 g Black olive ( pitted )
• 2 pc Thyme ( sprigs )
• 1 tbsp Capers ( drained )

Instructions

1. Garnish preparation

   Finely chop the yellow onion, mince the garlic, and dice the red pepper. Peel and crush the round tomatoes.

2. Starting the compote

   In a sauté pan, sweat the onion and pepper with the extra virgin olive oil. The vegetables should be soft, without browning.

3. Reduction and aromatics

   Add the garlic, tomatoes, herbes de provence, and thyme. Deglaze with the dry white wine and let reduce until the sauce coats the spoon. Add the black olives and capers at the end of the cooking process.

4. Cooking the fish

   Place the cod fillets on the garnish. Cover and cook over low heat. The flesh should remain pearly and flake easily under pressure.

Chef's tips

• Do not overcook the fish: as soon as the flakes separate under light pressure, remove from heat.
• If the sauce is too watery, remove the fish and reduce the liquid over high heat for a few minutes before serving.

Storage

Store for 24 hours in the refrigerator in an airtight container. Reheat very gently using steam to avoid drying out the fish.