dinner · american
Baked Cod Provençal with Stewed Tomatoes, Kalamata Olives & Sourdough
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Instructions
1
Preheat the oven to 400 F and set an oven-safe 10-inch skillet over medium heat on the stovetop.
2
While the pan warms, finely dice yellow onion, thinly slice garlic cloves, and halve Kalamata olives on cutting board.
3
Add one tablespoon olive oil to hot skillet, tilting pan gently to coat bottom surface with shimmering oil.
4
Add diced onion and sliced garlic to skillet, sautéing 3 minutes until softened, translucent, and fragrant.
5
Pour in canned diced tomatoes, halved olives, drained capers, dried oregano, salt, and black pepper, stirring thoroughly.
6
Simmer tomato sauce gently for 3 minutes over medium heat until bubbling rapidly and slightly thickened.
7
Pat cod fillets dry with paper towels, season both sides with remaining salt, and nestle into bubbling sauce.
8
Transfer skillet directly into preheated oven and bake undisturbed for 10 minutes until cod is opaque and flaky.
9
While cod bakes, brush sourdough bread slices with remaining olive oil and place directly onto oven rack.
10
Toast bread slices for 4 minutes alongside skillet until golden brown, crisp on edges, and warm throughout.
11
Carefully remove hot skillet from oven with oven mitts, scattering freshly torn basil leaves across rustic tomato sauce.
12
Spoon stewed Provençal tomatoes and flaky cod fillets into shallow bowls, serving alongside warm olive oil toasted sourdough.
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