Beth's 15-Minute Cod Provencal | REAL TIME RECIPE

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives provide a different flavor but are lower in calories.

capers

🥗Healthier: chopped green olives

💰Cheaper: pickles

Pickles can mimic the briny flavor of capers at a lower cost.

Season the cod fillets with salt, black pepper, and herbs de Provence.

Melt 2 teaspoons of coconut oil in a pan over medium heat.

Place the cod fillets into the pan, seasoning side down, to sear them.

While the fish is searing, chop 2 Roma tomatoes into small chunks.

Slice Kalamata olives into rough chunks.

Check the cod; when it's brown on the outside and starting to flake, flip it over and turn off the flame.

Prepare the sauce by adding another 2 teaspoons of coconut oil to the pan.

Add the chopped tomatoes to the pan and stir.

Pour in Chardonnay or Pinot Grigio (or substitute with 1 tablespoon of fresh lemon juice and 1 tablespoon of water) and let it simmer.

Add the sliced olives and capers to the sauce without rinsing them if you prefer the brininess.

Stir in fresh parsley to the sauce.

Create a bed of the Provençal sauce on a plate.

Place the perfectly cooked cod on top of the sauce.

Drizzle a little olive oil over the fish for added flavor.

Finish with a sprinkle of Maldon sea salt and some fresh parsley on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens