Cod Provençal with Tomatoes, Capers and Olives

Ingredients

• 2 tbsp (30ml) extra virgin olive oil
• 2 garlic cloves, peeled and chopped
• 1 onion, peeled and sliced in half rounds
• 2 large tomatoes (or 3 medium), ripened and diced into small cubes
• 6-7 sprigs of flat-leaf parsley, stemmed and chopped
• 4 sprigs fresh thyme, stemmed (+ extra for garnish)
• ½ tsp red pepper flakes
• ½ tsp fresh ground black pepper
• ½ tsp salt
• 15-20 black olives (preferably pitted)
• 10-15 caper berries (or 2 tbsp capers)
• 4 cod loins
• ½ lemon, juiced
• 1 tsp salt
• 1 tsp ground black pepper

Directions

Key ingredients

Black Pepper · Olive Oil

1. Heat up the olive oil in a large frying pan over medium heat. Add the garlic and onion, and cook for 2-3 minutes until the onion is slightly softened and translucent.
2. Add the tomatoes, parsley, thyme, red pepper flakes, pepper and salt, and cook for 10-12 minutes (lid on), stirring occasionally until the tomato is soft.

Stir in the olives and capers.

3. On a clean working surface, drizzle the cod loins with lemon juice and season with salt and pepper on both side. Nestle in the cod loin in the pan, on top of the sauce. Garnish cod loins with tiny thyme sprigs (optional). Close the lid and cook for about 5 minutes, until the cod is just cooked through.
4. Season cod with salt, pepper and/or red pepper flakes to taste (optional). Serve immediately.