Roasted Chatham Cod Provencal Style Recipe

Name: Roasted Chatham Cod Provencal Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups new potatoes; Salt and freshly ground black pepper; 1 tablespoon grapeseed oil; Four 5-ounce cod fillets (preferably Chatham cod), skin removed; 1 medium bulb fennel, cored and julienned; 2 cloves garlic, thinly sliced; 1 teaspoon fresh oregano leaves, finely chopped; 1 teaspoon fresh thyme leaves, finely chopped; 1/4 cup pitted Nicoise olives; 2 tablespoons brined capers, drained; 15 canned whole, peeled San Marzano tomatoes; Extra-virgin olive oil, for drizzling; 1 tablespoon fresh flat-leaf parsley, chopped

Servings: persons

2 cups new potatoes
Salt and freshly ground black pepper
1 tablespoon grapeseed oil
Four 5-ounce cod fillets (preferably Chatham cod), skin removed
1 medium bulb fennel, cored and julienned
2 cloves garlic, thinly sliced
1 teaspoon fresh oregano leaves, finely chopped
1 teaspoon fresh thyme leaves, finely chopped
1/4 cup pitted Nicoise olives
2 tablespoons brined capers, drained
15 canned whole, peeled San Marzano tomatoes
Extra-virgin olive oil, for drizzling
1 tablespoon fresh flat-leaf parsley, chopped

1
Preheat the oven to 375 degrees F. Place the potatoes in a large saucepan, cover with 1 inch of cold water, add 2 teaspoons salt and bring to a boil over high heat.
2
Reduce the heat to medium and cook the potatoes until they are fork-tender, 5 to 8 minutes (depending on how big they are).
3
Drain the potatoes and set aside until cool enough to handle; thinly slice the potatoes into rounds and set aside.
4
Heat a nonstick skillet over high heat.
5
Add the grapeseed oil and cod and cook until browned, about 2 minutes.
6
Transfer the fish to a large plate and set aside.
7
Arrange the fennel, garlic, potatoes, oregano, thyme, olives, capers and tomatoes in a medium broiler-proof casserole dish.
8
Place the cod seared-side up and in the center of the dish and cover the cod with some of the vegetables.
9
Drizzle with some olive oil and season to taste with salt and pepper.
10
Bake until the cod feels semi-firm to light pressure and the vegetables are caramelized, about 15 minutes.
11
Heat the broiler to high and finish the fish under the broiler for 1 minute, until the crust is extra browned.
12
Serve garnished with the parsley.

170

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups new potatoes, Salt and freshly ground black pepper, 1 tablespoon grapeseed oil, Four 5-ounce cod fillets (preferably Chatham cod), skin removed, and more.

Yes, Roasted Chatham Cod Provencal Style falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Chatham Cod Provencal Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions