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!