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Cod Provencal

Western.Chefs's picture
  Olive oil 1⁄4 Cup (4 tbs)
  Onion 1 Large, sliced
  Garlic 2 Clove (10 gm), chopped
  Green pepper 1 , shredded
  Canned anchovies 2 Ounce, chopped (With Oil)
  Black olives 1⁄2 Cup (8 tbs), pitted
  Fennel seed 1⁄4 Teaspoon
  Cod steaks 8
  Tomato slices 4
  Ground black pepper To Taste
  Tomato puree 1⁄2 Cup (8 tbs)
  Red wine 1 Cup (16 tbs)
  Chopped parsley 1 Tablespoon
  Salt To Taste

1. Preheat oven to hot (400° F.).
2. In a skillet, heat half the oil, add the onion, garlic and green pepper and cook until the onion is transparent. Add the anchovies, olives and fennel.
3. Place four cod steaks in a greased baking dish, spread with the anchovy mixture and top each with a slice of the remaining cod, then of tomato. Brush with the remaining oil and season with salt and pepper.
4. Mix the tomato puree with the wine and pour over the fish. Bake about thirty minutes, basting often. Sprinkle with the parsley.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2320 Calories from Fat 732

% Daily Value*

Total Fat 84 g128.5%

Saturated Fat 9.7 g48.3%

Trans Fat 0 g

Cholesterol 649.3 mg216.4%

Sodium 3998.8 mg166.6%

Total Carbohydrates 67 g22.3%

Dietary Fiber 12.2 g48.7%

Sugars 24.1 g

Protein 273 g546.3%

Vitamin A 69.6% Vitamin C 335.3%

Calcium 52.2% Iron 67.6%

*Based on a 2000 Calorie diet

Cod Provencal Recipe