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Cod Provencal


2 tablespoons olive oil
1 large onion; finely chopped
3 cloves garlic; crushed
2 400 g cans chopped tomatoes; drained
100 g black olives; pitted
4 tablespoons fresh mixed herbs of your choice; + sprigs to decorate
salt and fresh ground black pepper
4 150 g cod steaks

Yield: 4 servings

Heat oil in a large frying pan and fry the onion for 3-4 minutes then add the garlic, tomatoes, olives and fresh herbs. Simmer for 10 minutes and season. Grill the cod on a medium heat for 4 minutes on each side. Carefully place the cod into the pan and coat with sauce. Serve the cod onto plates and spoon over the sauce. Decorate with sprigs of fresh herbs.

NOTE:
Ideal herbs include: basil, oregano, thyme, parsley, rosemary and fennel leaves.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.