Tuesday, March 24, 2009

Cod Provencal



This is a great & easy weeknight dinner.
It is low in fat and tastes SO good.

I make a great sauce with herbs de Provence, which are a mixture of dried herbs from the South of France.
They consist of lavender, savory, basil, thyme & fennel seeds. I buy a big cloth sac at the CDG airport duty free shop in Paris for all of my friends, great, inexpensive gift to bring home that lasts forever.

You can use this delicious sauce on top of chicken or eat it out of the pan, it's that tasty.

Stacey Snacks Cod Provencal

4 firm white fish filets, cod, sea bass, or halibut

1 small 14 oz. can of chopped tomatoes
2 garlic cloves, roughly chopped
2 leeks, washed well, and sliced
8 kalamata olives, chopped
1 tsp herbs de Provence
white wine
olive oil for the pan
kosher salt & pepper

In a small frying pan, heat your olive oil and add the garlic and leeks, cook on medium high heat for about 5 minutes, until leeks are starting to soften.



Now add your tomatoes, herbs de Provence and chopped olives. Simmer sauce about 3 minutes. Lick spoon.



Place your fish filets in an oiled baking dish and sprinkle with kosher salt and pepper.



Spoon your tomato leek sauce over the fish filets.



Pour a small amount of white wine around the filets to keep them moist.
Roast at 450 for about 15 minutes, until fish is done.



Bon Appetit!

23 comments:

Culinary Wannabe said...

Healthy fish - this is exactly what I need while coming off my southern food binge! The potatoes look yummy as well.

kat said...

Wow that sauce sounds so good. I bet it would be good on chicken too.

Anonymous said...

"lick the spoon"... you bet.
Sounds yummy..
Lovely baking dish, too.
Mil

StaceyEsq said...

What a delicious dish -- but if you don't have the Parisian herbs (which I admittedly do not), could you recommend what herbs I could use as a substitute?

StaceyEsq said...

Oops, meant to write Provencal, not Parisian, herbs. Synapses not firing this morning.

Stacey Snacks said...

Staceyesq, I would use dried thyme in the dish instead.
But herbs de provence are so easy to find, most supermarkets carry them now, and I know Wms Sonoma has them in little earthenware crocks!
I will send you a sachet with some!

Stacey

The Food Hunter said...

That sauce looks really good. What a wonderful combination of flavors. I would love to try it over chicken.

5 Star Foodie said...

This provencal sauce sounds excellent with cod - great recipe!

Debi Shawcross said...

Great week night entree. Swap out the herbs for some cumin, cilantro and pickled jalepenos and create a Vera Cruz sauce for the fish!

LaDue & Crew said...

I think I'll make this one soon! Hey, any other ideas for an elegant, lower fat dish to make for hubby & I- our 4 yr anniversary is on Thursday! I don't want to go out because I'm afraid I'll blow the diet!

Ciao Chow Linda said...

Love herbs de provence and love this recipe. May do this for tomorrow night's dinner.

Karen said...

OMG, this sounds SO good!

Elra said...

Stacey, your cod Provencal sounds utterly delicious. I also love to use leek instead of onion.
Cheers,
elra

Rachelle said...

Thanks for the recipe using herbes de provence. Someone gave me this and I was unsure how to use it.

lisaiscooking said...

This sounds like a great way to serve cod. And, I love cod, I should buy it more often.

Carolyn Jung said...

That looks scrumptious. I would love this with a good wedge of artisan bread. Carbs, be damned. ;)

noble pig said...

Oh that topping is to die for. Very nice and yes low fat!

Proud Italian Cook said...

I love cod! It's hard to find good cod here, why, I don't know. Your dish screams healthy and delicious!! That little sachet is adorable, when you going to Paris again?

Sarah Caron said...

Yum. That looks so good. Do you get to Paris often? A good friend and I dream of taking my kids to the French countryside for the summer. I think it would be a great experience for them -- and us.

Peter M said...

Nicely done...those fillets even look good bare!

Jennifer said...

This reminds me of a tilpia recipe I made last week but yours looks even tastier. I am running a great contest involving PEEPS.http:savorthethyme.blogspot.com

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Sarah said...

Stacey -

This was fabulous! I substituted tilapia for the cod mainly because it looked the best when I was at the market. I was hesitant about the olives since I do not care for them, but the rest of my family does. I am so happy that I did add them! Just wonderful! I'm not saying I'm going to be making daily trips to the olive bar at Whole Foods but I will be more willing to add them in savory garnishes such as this one!

Thanks for the post! Again, wonderful!

Sarah