Cod with tomato and olive sauce

This recipe was inspired by my boyfriend’s Mum Jocelyne and her wonderful Provençal cooking. She uses lots of olive oil, fresh vegetables and fish. In my recipe, I am using tinned tomatoes as the tomatoes in England are not as good as they are in the South of France and of course it would not be Provençal without olives.

You can either use cod loin or cod fillets for this recipe. I prefer to use loin as it thicker and it is generally considered to be the best part of the cod. You can also try with different white, flaky fish such as pollock or coley. Continue reading “Cod with tomato and olive sauce”