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.

Serves 4

  • 500g of cod (cut into four portions)
  • 400g tin chopped tomatoes
  • 50g black olives
  • 1 tbs olive oil
  • 2 tbs tomato puree
  • 1 tbs balsamic vinegar
  • 2 cloves of garlic
  • 2 tsp dried oregano
  • 2 tsp herb de provence
  • Salt
  • Pepper

Preheat the oven to 180ºC. Finely slice the garlic and the olives. Heat the olive oil in a large saucepan and cook the garlic for 1-2 mins or until softened. Add the chopped tomatoes and cook for 5 minutes. Then add the tomato puree, balsamic vinegar and herbs, cook for a further 10 minutes on a low heat.

Add the sliced olives to the saucepan and simmer for another 5 minutes. Season to taste, be careful not to add too much salt as the olives will be salty. If the sauce has thickened too much add some water to loosen the consistency.

Transfer the sauce to an oven proof dish with a lid, season the cod and add to the dish, cover and cook in the oven for 15-20 minutes.

Try it with sautéed potatoes or fresh pasta.

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