Cod Provencal

Close your eyes. You’re at a seaside café in Nice, a soft breeze and the sunset on full display.. Or maybe in Marseilles, where the air smells of herbs and the sea. Your server brings a dish full of sunshine and Mediterranean flavors. Edith Piaf plays softly in the background. This is your little paradise.

Ingredients

-4 cod fillets  

-1 small onion peeled and thinly sliced into half rounds

-3 cloves garlic minced

-1 fennel bulb thinly sliced.  Save some of the fronds for garnish

-1 Tablespoon capers

-¼ cup black niçoise olives.  Pitted kalamata will work if you can’t find the niçoise

-10 cherry tomatoes Note: I loke cherry tomatoes for this so it is a little lighter less of a stew consistency that is created with the larger tomatoes

-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

-Fresh ground black pepper

-¼ cup extra virgin olive oil

Method

For the Fish:

• Dry the fish thoroughly with paper towel.

• Season with salt and pepper.

For the Sauce:

• Add the olive oil to another frying pan.

• Bring to a medium heat and add the onion, fennel and salt and pepper

• Cook for about 5 minutes and add the garlic

• Continue cooking for another 3 minutes and add the red pepper flakes, the Balsamic vinegar, and the anchovies

• Add the tomatoes, the olives, the capers, the Sauvignon Blanc, the fresh thyme, and fresh oregano.

• Allow the dish to cook for 3-5 minutes.

• Add the fresh parsley and tear in some basil

• Place the cod fillets on top of the sauce gently spooning some of the sauce over the fish and allow to simmer for 3-4 minutes, covered, to ensure they are cooked through

• Check for seasoning, and add more salt and pepper if needed.

  Serve with bright, summery Lemon Orzo or Basmati Rice

Wine Pairings

Bandol Rosé, Vermentino, Willamette Valley Chardonnay