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Baked Cod Provençal

Author: GalleyPirate

Ingredients

  • 1 tbsp EVOO
  • 3 Garlic cloves, minced
  • 2 6" long Leeks, sliced
  • 6 Plum tomatoes, chopped
  • ½ cup White wine
  • 2 tsp Herbs of Provence
  • 3 tsp Sea Salt, or to taste
  • Hot pepper flakes
  • 2 tsp Sugar
  • 2 tsp Capers
  • Parsley & Tarragon, minced

Instructions

  • Heat your galley oven to 350º or a bit hotter. Slice up the leeks into disks. Mince the garlic. Sauté in large pan in the EVOO until leeks start to become translucent. Chop the plum tomatoes.
  • Add the tomatoes and let them cook down, about 10 minutes. Add the wine, Herbs of Provence, salt, pepper, sugar and capers. Let cook for another 5 minutes. Adjust seasonings as needed.
  • Sprinkle the fish filets with salt and pepper. Pour the tomato sauce into a baking pan. Nestle the fish filets into the sauce and give another little sprinkle of Herbs of Provence. Pop into your preheated oven for 15-20 minutes or until fish turns opaque and can flake with a fork.
  • Sprinkle with minced parsley and tarragon before serving. Serve and rice, pasta or just a baguette to soak up the sauce. Presto! 

Notes