Ready to transport to the South of France? Imagine yourself with a class of rosé in hand enjoying a plate of succulent cod complete with a Provençal style sauce bursting with sweet tomatoes and fennel, briny olives and capers and little bit of spice thanks to crushed red pepper flakes. Okay, maybe you won’t be getting on a plane anytime soon, but you can make this easy 30 minute dinner and pretend!
- 2 tablespoons olive oil
- 1 onion, sliced
- 1 fennel bulb, sliced
- 1 sliced shallot
- A pinch of crushed red pepper flakes
- Kosher salt, as needed
- Black pepper, freshly ground, to taste
- 1/ 2 cup dry white wine
- 1 (28 ounce) can whole peeled tomatoes, crushed by hand
- 1/ 4 cup Nicoise olives
- 1 tablespoon capers, (drained)
- 4 ( 6 ounce ) cod fillets, about 2 inches thick
- 2 tablespoons fresh parsley, chopped
In a large skillet heat olive oil over medium heat, then add onion, fennel and shallot. Cook for 5-7 minutes, or until softened. Season to taste with crushed red pepper, salt and black pepper.
Add wine and deglaze the pan, scraping up any brown bits that have formed on the bottom of the pan. Cook for 1 minute.
Add tomatoes, olives and capers and bring to a simmer. Cook for 10 minutes, or until the sauce starts to thicken.
Add the cod fillets and let cook for about 5-7 minutes or until bright white and firm to the touch, basting the tops of the fillets with the sauce as they cook.
Remove from heat and garnish with parsley before serving.