Cod Fillet Provençale

Provençale mixture : Mix ingredients up to and with olive oil, season, set aside with the lid closed.

Fish : Mix the potato slices in a baking bowl with the olive oil and salt, spread evenly on a baking sheet lined with parchment paper. Pre-bake: twenty minutes in the lower half of the oven heated to 220 °C, turning occasionally to the other side.

Push the potatoes to the edge of the tray. Place the fish fillets side by side in the center, spread the Provençale mixture evenly on top. Sprinkle the diced tomatoes and olives evenly over the potatoes.

Bake for about fifteen minutes in a 180 °C oven.

Serve with: green leaf salad Tips Instead of cod fillets use the skinned boiled beef from the monkfish. The baking time is extended by about 10 min.

Instead of fresh cod, use frozen cod, defrosted. To defrost the fish, place it on a plate one day in advance and put it in the refrigerator with the lid closed.

Use Parmesan instead of Pecorino.

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