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.

Cod Provençal by Simon Majumdar.jpg

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.