Cod Provençal

Cod Provençal

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(6 ratings)

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Cooking time

Prep: 30 mins Cook: 25 mins

Skill level

Moderately easy

Servings

Serves 2

Gordon cooks a one-pan dish for two that has all the flavours of the sun-drenched south of France

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
633
protein
45g
carbs
21g
fat
42g
saturates
6g
fibre
8g
sugar
19g
salt
5.33g

Ingredients

  • 2 cod fillets, skin on, each weighing about 175g, see box, far right
  • 1 tsp coarse salt flakes
  • 2 red peppers
  • 1 garlic clove
  • 1 lemon
  • 2 fennel bulbs
  • 6 tbsp olive oil
  • 350g very ripe cherry tomatoes, halved
  • 1 tbsp balsamic vinegar
  • handful pitted black olives
  • 1 tbsp caper in brine, drained
  • small handful each lemon thyme, oregano and basil leaves, with a few smal basil leaves kept aside
  • 20 marinated anchovy fillets, roughly chopped

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Method

  1. Neatly trim the cod fillets. Score the skin of each fillet 3-4 times at regular intervals. Lay the fish in a shallow dish and sprinkle both sides of the fillets with the salt and some freshly ground black pepper. Set aside or chill overnight, see box, far right.
  2. Deseed and finely slice the peppers, then finely grate the garlic and lemon zest over the peppers. Carefully slice the fennel on a mandolin, or as finely as possible with a sharp knife, then tip half the fennel into a bowl of iced water and set aside.
  3. Brush the salt off the fish or, if it has dissolved, wipe the brine off with kitchen paper. Heat 2 tbsp of olive oil in a large non-stick pan, cook the fish, skin side down, for 4 mins until the skin is crisp and browned, then remove from the pan.
  4. Put 1 tbsp more oil into the pan. Fry the fennel and the marinated peppers together for 4-5 mins until soft and starting to brown. Throw in the tomatoes and the balsamic vinegar, then continue to cook for 2-3 mins until they soften and release their juices. Scatter over the olives, capers and herbs, then toss everything together.
  5. Nestle the fish fillets, skin side up, among the vegetables, then lower the heat and simmer, uncovered, for 5-6 mins until the fish is just cooked through. Lift the fish from the pan and give the sauce a final simmer and stir, then turn off the heat. This dish is better served warm rather than hot, so don’t worry about the vegetables or fish resting before you serve.
  6. Drain the reserved fennel and pat dry with kitchen paper. Toss with the juice from half the grated lemon, 2 tbsp olive oil and the anchovies. To serve, spoon the vegetables into the middle of two large dinner plates. Sit the cod, skin side up, on top of the vegetables and top with a neat bundle of fennel salad. Drizzle everything with a touch more oil, then scatter with the small basil leaves.

Recipe from Good Food magazine, June 2008

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Comments

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tflacke's picture

my all-time favorite dish! this is simply delectable! i normally season the cod fillet (halibut or pollack fillet work just as well) with salt and pepper just 10-15 minutes before cooking and the dish tastes just as delish! when i'm running out of cooking ideas, i already go back to this recipe! highly recommended to seafood lovers like me!

studentcantcook's picture
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this was really nice. I think the recipe for the vegatables and sauce would be enough for 4 people as it makes quite a lot. especially as i served it with new potatoes as well.
i will defo make this agian. maybe next time for a dinner party as it was so yummy!

vivaves's picture
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Just cooked this tonight - didn't do the fennel salad to go on the top of the fish but very much enjoyed the flavours in the main dish, lovely and fresh, punchy and aromatic. Will probably cook again! I think the veg would go with most fish, chicken, and possibly pork or lamb. Thumbs up.

laverne's picture
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Excellent. Really enjoyed this recipe. Might try less anchovies as I found them a bit over-powering. Will try this with the preserved anchovies but put them in the sauce. Only used 1 fennel bulb and found this was sufficient.

jennycampbell456's picture
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Cooked this for a family meal and is now a firm favourite. So easy to do. I bleneded some of the veg and juices to make a chuncky salsa to put ontop of the fish YUM!!

mchamb's picture
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Yum - i can't eat white fish so had with Tuna. the fennel wasn't too overpowering which was good. made for 4 people so doubled the quantity, needn't have, what he suggests for 2 would have been plenty. cooked on the barbie gas ring so was good entertainment! defo would cook again

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