Cherry & Dennis Recipes
Provençal Baked Cod with Tomatoes and Olives
普羅旺斯番茄橄欖焗鱈魚
Recipe overview
Cod bakes over tomato, zucchini, onion and black olives with garlic and thyme for a tender one-dish family meal.
01
Ingredients
Main ingredients
- 600 g cod fillet (4 portions, about 150 g each)
- 400 g tomato
- 250 g zucchini
- 1 piece onion
- 3 clove garlic
- 80 g black olives
Seasoning
- 3 tbsp olive oil
- 2 sprig thyme
- 1 tsp salt
- 1/2 tsp Black pepper
Garnish
- 1 piece lemons
02
Tools
- knife
- cutting board
- mixing bowl
- baking tray
- oven
- measuring spoons
- tongs
- food thermometer
- serving plate
03
Steps
Step 1
Preheat the oven
Preheat the oven to 200°C and set out the baking dish.
Step 2
Dry and season the cod
Pat the cod dry and season both sides with half the salt and pepper.
Step 3
Slice the vegetables
Slice tomato and zucchini 1 cm thick, cut onion into wedges and mince the garlic.
Step 4
Season the vegetables
Toss the vegetables and garlic with two tablespoons olive oil and the remaining salt and pepper.
Step 5
Arrange the vegetable bed
Spread the vegetables in one even layer in the baking dish and add thyme leaves.
Step 6
Bake the vegetables first
Bake the vegetables for 10 minutes until the edges begin to soften.
Step 7
Add the cod
Remove the dish and set four cod portions over the partly cooked vegetables.
Step 8
Add olives and oil
Scatter the black olives around the fish and drizzle the remaining olive oil over the cod.
Step 9
Bake the cod
Bake for 12 to 15 minutes until the cod is just opaque.
Step 10
Check the fish
Insert a food thermometer into the thickest cod portion; it must reach 63°C.
Step 11
Rest and add lemon
Rest the dish for 2 minutes and cut the lemon into wedges.
Step 12
Serve with the vegetables
Serve one cod portion per plate with the tomato-olive vegetables and pan juices.
Common mistakes
- Adding cod too early dries it out; partly bake the vegetables first, then cook the fish only until 63°C.
Tips
Drain excess tomato juice before baking so the dish does not become watery.
