Budget-Friendly Cod Provencale
This recipe is from the Budget-Friendly Fresh and Local Diabetes Cookbook, by Charles Mattocks. To order this title and other great ADA cookbooks, please click here.
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- Prep time
- 10 min
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- Cook time
- 20 min
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- Servings
- 8 Servings
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- Serving size
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1/8th recipe
Ingredients
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nonstick cooking spray (Nonstick)
- 1
- 1
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olive oil
- 2 tbsp
- 2 tbsp
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large onion (diced)
- 1
- 1
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garlic (minced)
- 3 clove
- 3 clove
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large bell pepper (diced)
- 1
- 1
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can anchovies packed in oil (chopped and drained but not rinsed)
- 1
- 1
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black olives (pitted)
- 1 cup
- 1 cup
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fennel seeds
- 1/8 tsp
- 1/8 tsp
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black pepper (ground)
- 1 tsp
- 1 tsp
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cod filets (boneless )
- 8
- 8
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tomato slices
- 4
- 4
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tomato paste (diluted with water to make ½ cup)
- 1 tbsp
- 1 tbsp
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red wine
- 1 cup
- 1 cup
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Directions
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Preheat oven to 375°F.
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Prep a baking dish with nonstick cooking spray.
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Heat the olive oil in a heavy skillet and add onions, garlic, and bell pepper, cooking until the onion is soft. Add the anchovies, olives, fennel seed, and black pepper. Stir to combine.
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Place 4 pieces of the cod in a single layer in the baking dish. Spread evenly with the anchovy/olive mixture.
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Top each piece with another piece, making a cod “sandwich.” Top each with a slice of tomato.
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Combine the diluted tomato paste with the red wine and pour over the fish.
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Bake for 20 minutes until the fish is flaky, basting every 5 minutes or so.
Reviews
Write a Review-
Most of the cod fillets I see are pretty darn large. It would be helpful to include weight guidance for the fish.