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BETH’S COD PROVENCAL RECIPE
Serves 1
INGREDIENTS:
2 tsp (10 ML) coconut oil (or any other cooking oil you prefer)
salt and pepper to taste
1 tsp (5 ml) Herbs de Provence
2 Roma tomatoes, diced
4 pitted kalamata olives, roughly chopped
1 tbsp (15 ml) capers
1/4 cup (60 ml) white wine OR 1 tbsp (30 ml) fresh lemon juice and 1 tbsp (30 ml) water
1 tbsp (30 ml) fresh flat leaf parsley, chopped
1 6 oz (170 g) piece of white cod
1 tsp (5 ml) olive oil
a pinch of fleur de sel sea slat
METHOD:
Melt oil on a medium-high flame, in a non-stick pan, until hot. Meanwhile, pat dry and season 1 side of fish with salt, pepper and herbs de provence. Place seasoned side down in a pan and sear until golden brown about 4-5 minutes.
Then flip the fish and turn the flame off. Allow to sit in hot pan 3-4 mins more until cooked through.
For sauce: melt oil in a pan, add tomatoes and salt and pepper to taste. Once they start to break down, add wine, then add olives and capers and reduce until thickened. Add fresh parsley.
Pour sauce out onto a plate, creating a bed. Place cooked fish on top, drizzle fish with olive oil, Fleur de sel sea salt and fresh parsley.
Enjoy!
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