Description
One-Skillet Fish Provençal is a simple yet flavorful dish featuring tender cod fillets cooked in a fragrant medley of tomatoes, olives, fennel, and aromatic herbs. Perfect for a quick weeknight dinner with Mediterranean flair.
Ingredients
Units
Scale
- 1 1/4 pound cod fillets, cut into 4 portions
- 1 teaspoon kosher salt, divided, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoons extra virgin olive oil
- 1/2 large yellow onion, thinly sliced
- 1/2 bulb fennel, cored and thinly sliced
- 3 garlic cloves, minced
- 1 14.5-ounce can crushed tomatoes
- 1/4 cup pitted Kalamata olives, halved
- 1 tablespoon fresh thyme leaves
- 1 tablespoon chopped parsley leaves, plus more to garnish
- Zest of 1 lemon
Instructions
- Season cod fillets with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and fennel, sautéing for 5–6 minutes until softened.
- Add garlic and cook for 1 minute until fragrant.
- Stir in crushed tomatoes, olives, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer for 5 minutes.
- Gently place cod fillets into the skillet, spooning some sauce over the top. Cover and cook for 8–10 minutes, or until the fish is opaque and flakes easily with a fork.
- Remove from heat, sprinkle with parsley and lemon zest, and serve immediately.
Notes
- Serve with crusty bread, rice, or roasted potatoes to soak up the flavorful sauce.
- Other white fish like halibut or haddock can be used in place of cod.
- Adjust the salt and pepper to taste based on preference.
- Leftovers can be stored in the refrigerator for up to 2 days and gently reheated.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 280
- Sugar: 6g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 65mg