CSF on NPR
And here it is:
It became a nice Cod Provençal. I picked up a recipe from our local farm (Wilson Farms) over the weekend for Roasted Haddock Provecal. I thought it would be a good use for our next cod (in place of the haddock the recipe called for). So after I picked up the cod today I sent Mike and Tom down to Wilson’s to pick up some nice fresh chard and fennel (anise) along with a nice loaf of bread. We served it with a nice Greco di Tufo from Italy (via Berman’s).
Roasted Cod Provençal
1.5 lb cod (or other whitefish)
1 pint grape (or cherry) tomatoes
1 cup pitted black olives
2 Tbsp chopped garlic
1/2 cup white wine
1 bunch swiss chard (or other leafy greens), washed and chopped
1 bulb fennel (AKA anise), thinly sliced
1 small onion, sliced
1 bell pepper (orange, yellow or red), sliced
3 bay leaves
1 Tbsp herbs de Provence (I used a mixture of thyme, oregano, basil, marjoram, rosemary, tarragon and dill)
Extra virgin olive oil
Preheat oven to 350 degrees. Heat a tablespoon of oil over medium heat in a small pan. Add 1 Tbsp of the garlic and saute until lightly brown. Add the grape tomatoes and cook 5 minutes. Squish the tomatoes and add wine and bay leaves. Simmer for 15 minutes. Remove from the heat and add the olives and herbes de provence. Put the fish into a roasting pan, sprinkle with a little salt and pepper. Then top with the tomato mixture and bake in the oven until flaky. About 15-20 minutes depending on the thickness of the fish.
Meanwhile…heat another 2 tablespoons of olive oil over medium heat and cook the fennel until golden brown. Add the sliced onions and cook another 10 minutes. Add the peppers and cook for 3 minutes, then add the remaining tablespoon of garlic and cook for another minute. Add the swiss chard and cook until wilted about 5 minutes. Add salt and pepper to taste. Divide the greens onto plates, put fish on top and serve.
[Notes: I think you’re supposed to use a Herbes de Provence blend, but I didn’t have any so I just mixed up several dried herbs. My blend was heavy on the thyme and oregano, less of the others. We started the fennel when the fish went into the oven. This ended up with the fish done before the greens, next time I would wait and put the fish in the oven after starting the greens.]