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Cod Provençal

This dish -- of Cod cooked in a sauce of fennel, tomatoes and olives -- is a lovely reminder of my times in the south of France. It is great made with other fish such as salmon, or even with mussels or shrimp too.

A plate of Cod Provençal garnished with dill by Simon Majumdar

Cod Provençal Recipe

(Serves About 4)


  • 4 x 4-5 oz. Cod Fillets (Skin On)

  • 1 Red Pepper (Deseeded and Julienne)

  • 1 Green Pepper (Deseeded and Julienne)

  • 2 Shallots (Peeled and Fine Dice)

  • 3 Cloves Garlic (Peeled and Minced)

  • 1 Fennel Bulb (Sliced Thinly – Please also use some of the fennel fronds for garnish)

  • 1 Tablespoon Capers

  • ¼ Cup Black Olives (Pitted and Sliced)

  • 10 Cherry Tomatoes (Halved)

  • ¼ Cup Sauvignon Blanc

  • 1 Teaspoon Balsamic Vinegar

  • ¼ Cup Fresh Italian Parsley (Chopped)

  • ¼ Cup Fresh Basil

  • 4 Anchovies

  • 1 Lemon (Juice and Zest)

  • 1 Teaspoon Red Pepper Flakes

  • 1 Tablespoon Fresh Thyme

  • 1 Tablespoon Fresh Oregano

  • 1 Teaspoon Kosher Salt

  • 1 Teaspoon Ground Black Pepper

  • ¼ Cup Olive Oil (Blend of Olive and Canola will be fine)


For the Fish:

  1. Dry the fish thoroughly with paper towel.

  2. Season the skin side of the fish with salt and pepper.

  3. Bring half of the olive oil to a medium heat in a frying pan.

  4. Cook the cod (skin side down) for 3-4 minutes to begin to crisp up the skin.

  5. Remove to a resting tray and keep (skin side up) until you are ready to add it to your sauce.


For the Sauce:

  1. Add the rest of the olive oil to another frying pan.

  2. Bring to a medium heat and add the shallots.

  3. Season with salt and pepper.

  4. Cook for 3 minutes and add the garlic.

  5. Cook for 2 minutes, and add the red pepper flakes, the Balsamic vinegar, and the anchovies.

  6. Cook for 2 minutes.

  7. Add the fennel slices and the peppers.

  8. Cook for 2 minutes.

  9. Add the tomatoes, the olives, the capers, the Sauvignon Blanc, the fresh thyme, and fresh oregano.

  10. Allow the dish to cook for 3-5 minutes.

  11. Add the fresh parsley and tear in some basil.

  12. Place the cod fillets (skin side up) on top of the sauce and allow to simmer for 3-4 minutes to make sure they complete cooking.

  13. Check for seasoning, and add more salt and pepper if needed.

  14. Serve with steamed white rice.

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