Cod Provencal Recipe
Ingredients
1/4 cup olive oil
1 large onion, sliced thin
2 cloves garlic, chopped
1 green pepper, shredded
1 two-ounce can anchovies with oil, chopped
1/2 cup black olives, pitted
1/4 teaspoon fennel seed
8 thin cod steaks
4 slices tomato
Salt and freshly ground black pepper to taste
1/2 cup tomato puree
1 cup red wine
Chopped parsley
Directions
1. Preheat oven to hot (400° F.).
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.
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.
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