Provençal Baked Cod Recipe

Prep cod

Pat cod fillets dry with paper towel. Rub both sides with 2 tablespoons olive oil, season evenly with 1 1/2 teaspoons sea salt, 1 teaspoon freshly ground black pepper and lemon zest. Set aside at room temperature while you prepare vegetables (about 10 minutes).

Slice fennel and veg

Trim fennel bulb, reserving fronds for garnish if desired. Halve bulb and thinly slice (about 1/8-inch). Core and dice the tomatoes into 1/2-inch pieces. Core, seed and cut the red bell pepper into 1/2-inch strips. Thinly slice the shallot and mince the garlic.

Sauté vegetables

Preheat oven to 200°C (400°F). In a large ovenproof skillet or sauté pan, heat 2 tablespoons olive oil over medium heat. Add sliced fennel and shallot and cook, stirring occasionally, until softened, about 5 minutes. Add minced garlic and red pepper strips and cook 2 minutes more until fragrant.

Add tomatoes and season

Add diced tomatoes, 2 tablespoons dry white wine (if using), 1 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon fresh thyme leaves. Simmer gently for 4–5 minutes until tomatoes begin to break down and create a loose bed. Taste and adjust seasoning.

Arrange bed

Spread the fennel-tomato mixture evenly in the bottom of the pan to create a shallow bed roughly the size to fit the cod fillets.

Prepare courgettes

Trim ends of courgettes and cut into 1/8-inch thick rounds or half-moons. Toss with 1 tablespoon olive oil and 1/4 teaspoon salt.

Roast courgettes

Arrange courgette slices over and around the tomato-fennel bed. Place the seasoned cod fillets on top of the bed, nestling them slightly into the vegetables. Scatter torn basil leaves over the top. Transfer the skillet to the preheated oven and bake for 12–16 minutes, depending on thickness, until cod is opaque and flakes easily with a fork and courgettes are tender.

Make Sauce Vierge

While the cod bakes, combine 1/2 cup extra virgin olive oil, 2 tablespoons lemon juice, 1 teaspoon chopped capers, 2 tablespoons chopped parsley, 1 tablespoon chopped basil, finely minced small shallot, 8 quartered cherry tomatoes, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Stir and let sit at room temperature for 5–10 minutes to marry flavors.

Finish and serve

When cod is cooked, remove skillet from oven. Spoon a couple of tablespoons of the fennel-tomato pan juices over each fillet. Transfer each fillet to plates or serve family-style from the skillet. Spoon Sauce Vierge over the fish and scatter reserved fennel fronds and extra basil leaves for garnish. Serve immediately with lemon wedges on the side.