Cod Provencal

Yield: Two servings


2 cod fillets, about 6 oz each

3 Tbsp Flying Olive Herbes de Provence Extra Virgin Olive Oil, divided

Salt and freshly ground pepper

2 garlic cloves, smashed and minced

1 small shallot or onion, chopped

½ cup fresh mushrooms, sliced

1 large tomato, chopped

¼ cup sliced Kalamata olives

2 Tbsp capers

Fresh basil leaves to garnish (optional)


Preheat oven to 350 degrees

Place 1 Tbsp Flying Olive Herbes de Provence EVOO in a baking dish and brush the bottom.  Add the fillets of fish and drizzle and brush 1 Tbsp of the Olive Oil over the fish.  Sprinkle with salt and freshly ground pepper.

Heat the remaining 1 Tbsp of EVOO in a skillet.  Sauté the garlic, shallot and mushrooms for about 3-5 minutes.  Add the tomatoes, olives, and capers and simmer for an additional 5 minutes until tender.

Bake the fillets for about 10 minutes in the oven until the fish flakes with a fork.  Remove and plate the fish, spooning the tomato topping over the fish.  Serve, topping with a sprig of basil if desired.

Submitted by Barb L.