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.

No additional tips available.

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

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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.

Roasted Chatham Cod Provencal Style

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