Wulf's Kitchen: Cod Provençal
This dish may taste complicated, but it’s a breeze to prepare. In this Provençal-style baked cod dish, we combine fresh, summery cherry tomatoes, red onion, and briny olives with our cod for a delicious meal that will rock any occasion from weeknight dinners to fancy dinner parties.
Make sure you choose an oven-safe dish that is large enough to hold the fish and all the vegetables without spilling over. You’ll want to serve this meal with some baguette slices or another crusty bread to soak up all the flavorful juices from the fish and tomatoes.
- 1 lb. cod loin, cut into 2-3 pieces
- 2-3 tablespoons olive oil
- 2 teaspoons Wulf’s garlic & herb spice blend (our blend contains salt)
- ½ lemon, sliced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- ½ cup olives (whatever variety you prefer), pitted and halved
- ¼ cup sundried tomatoes, thinly sliced
- Salt, to taste
- Baguette slices, for serving
Preheat oven to 375 degrees.
Cover the bottom of an oven-proof baking dish with olive oil and spread it all around the dish. (The baking vessel should be large enough to hold the cod and all the vegetables.)
Gently lay the pieces of cod into the baking dish and season all over with the Wulf’s garlic & herb spice blend.
Place the lemon slices on top of the fish. Arrange the tomatoes, red onion, olives, and sundried tomatoes in the dish around the cod. Drizzle more olive oil over the top of the fish and vegetables.
Place the baking dish in the oven and bake uncovered for 25-30 minutes, or until the fish just starts to flake apart. Be careful not to overbake. Remove it from the oven to rest and cool slightly.
You can bring the dish directly to the table to serve. Have a baguette or another crusty bread on hand to soak up all the juices from cooking.