Quick Fish Provencal

I bought frozen cod that I was not impressed with. 

Originally I simply broiled it, a little salt and pepper and lemon.
Yuck. 

Since I'm pretty new to the fish game, 
I thought maybe I just don't like cod. 
But then I made this. 

Fish Provencal.

Browned fish fillets stewed in tomato sauce and fresh herbs.

Yum.

So fast, so easy, and pretty darn good!

This is a rustic version- I like to keep the onions and tomato chunks pretty visible.  For a more elegant version for entertaining, I'd suggest finely chopping the onion and pureeing the tomato before cooking.  

This is also a pretty basic version. It can literally be whipped up in a half hour. Add black pitted olives if you desire for a little authenticity (The Boyfriend hates olives, so I skipped it). 

Serve with crusty French bread, of course! (Unless you're gluten free!)

Quick Fish Provencal

4 6oz Cod fillets (or other white flaky fish)

2 large tomatoes, chopped

2 tbsp fresh chopped parsley

1 thyme sprig, leaves only

1 tbsp fresh basil leaves (about 6 basil leaves, chopped)

1 clove garlic, minced

Extra Virgin Olive Oil

Salt and Pepper

Flour (for dredging the fish- substitute almond flour if making gluten free)

In a large skillet, heat a few drizzles of olive oil over medium heat. When hot, add the onion.  Saute about 5 minutes, until onion begins to look translucent.  Add the garlic. Cook one minute.  Add the tomatoes and all the herbs. Season with salt and pepper, stir, and let sauce simmer while you prepare the fish. 

Add 2 tbsp oil to a skillet and heat over medium to medium-high heat. Season flour with a bit of salt and pepper.  Lightly dredge the fish fillets in the flour until both sides are coated. Add to the hot skillet, and saute until fish is browned on both sides.  Remove fish, and add to the simmering tomato sauce. Continue to cook for about 15 minutes, or until fish is flaky and cooked through.  

Garnish with a bit of freshly grated Parmesan if desired. 

A few other favorite recipes:
Sage Chicken Chili with Lentils and Garden Vegetables

Butternut Squash Gnocchi in Saffron Cream Sauce, Crispy Pancetta & Crumbled Pecans