Baked Cod Provençal Recipe

Preheat and prepare fish

Preheat the oven to 200°C (400°F). Pat the cod fillets dry with paper towels and place them in a shallow dish or on a rimmed baking sheet lined with parchment.

Whisk together 3 tbs olive oil, 1 tbs lemon juice, the 2 minced garlic cloves, 60 ml white wine (if using), 1 tsp sea salt and 1 tsp black pepper in a small bowl. Spoon or brush about half of this marinade evenly over the cod fillets, turning to coat the sides. Let sit at room temperature for 10–15 minutes while you prepare the topping (do not marinate much longer for delicate cod). Reserve the remaining marinade for later use.

Prep vegetables: Core and seed the tomatoes and dice into roughly 1 cm pieces. Dice the red bell pepper, mince the shallot, thinly slice the 2 garlic cloves. Roughly chop the basil and parsley.

Sauté aromatics: In a medium skillet, heat 2 tbs olive oil over medium heat. Add the minced shallot and sauté 2–3 minutes until translucent. Add the sliced garlic and diced red pepper and cook 2–3 more minutes until softened but not browned.

Add tomatoes and seasonings: Add the diced tomatoes (or drained canned tomatoes) to the skillet along with 1 tbs capers, 60 g halved olives, 1 tsp herbes de Provence, 0.25 tsp red pepper flakes (if using), 0.5 tsp sea salt, 0.5 tsp black pepper and the reserved marinade. Simmer gently for 6–8 minutes until the mixture reduces slightly and flavors concentrate. Stir in the lemon zest, chopped basil and chopped parsley off the heat.

Taste and adjust: Taste the topping and adjust salt, pepper or lemon if needed. The topping should be bright, slightly saucy but not watery; if too wet, simmer 1–2 minutes longer to thicken.

Arrange fillets: Move the marinated cod fillets into a lightly oiled baking dish large enough to hold them in a single layer. Spoon the Provençal topping evenly over each fillet, dividing it among the fillets so each has a generous amount.

Optional crisp topping: If using, mix 0.5 cup breadcrumbs with 2 tbs grated Parmesan and lightly sprinkle over the sauced fillets. Drizzle 1 tbs olive oil over the breadcrumbs to help browning.

Bake: Place the baking dish in the preheated oven and bake for 12–16 minutes, depending on fillet thickness (about 10 minutes per inch / 2.5 cm thickness). The cod is done when it flakes easily with a fork and registers 60°C (140°F) in the thickest part. If you added breadcrumbs and want a more browned top, switch to broil for 1–2 minutes watching carefully so it does not burn.

Rest and garnish: Remove the dish from the oven and let rest 2 minutes. Taste one fillet and adjust seasoning if needed. Sprinkle a few extra chopped basil or parsley leaves over each fillet and serve with lemon wedges.

Serving suggestions: Serve Baked Cod Provençal with steamed new potatoes, crusty bread, or a simple green salad to soak up the sauce.