Cod Provencal Recipe
Ingredients
| Olive oil | 1⁄4 Cup (4 tbs) | |
| Onion | 1 Large, sliced | |
| Garlic | 2 Clove (10 gm), chopped | |
| Green pepper | 1 , shredded | |
| Canned anchovies | 2 Ounce, chopped (With Oil) | |
| Black olives | 1⁄2 Cup (8 tbs), pitted | |
| Fennel seed | 1⁄4 Teaspoon | |
| Cod steaks | 8 | |
| Tomato slices | 4 | |
| Ground black pepper | To Taste | |
| Tomato puree | 1⁄2 Cup (8 tbs) | |
| Red wine | 1 Cup (16 tbs) | |
| Chopped parsley | 1 Tablespoon | |
| Salt | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 1140 Calories from Fat 645
% Daily Value*
Total Fat 74 g113.6%
Saturated Fat 7.8 g38.8%
Trans Fat 0 g
Cholesterol 30 mg10%
Sodium 3221.1 mg134.2%
Total Carbohydrates 67 g22.3%
Dietary Fiber 12.2 g48.7%
Sugars 24.1 g
Protein 17 g33.3%
Vitamin A 58.1% Vitamin C 311.3%
Calcium 29.2% Iron 37.2%
*Based on a 2000 Calorie diet
Directions
2. In a skillet, heat half the oil, add the onion, garlic and green pepper and cook until the onion is transparent. Add the anchovies, olives and fennel.
3. Place four cod steaks in a greased baking dish, spread with the anchovy mixture and top each with a slice of the remaining cod, then of tomato. Brush with the remaining oil and season with salt and pepper.
4. Mix the tomato puree with the wine and pour over the fish. Bake about thirty minutes, basting often. Sprinkle with the parsley.
Chef
