The warm aromas and colors of Mediterranean vegetables and herbs make this baked cod a feast for the eyes. Did you stay in your home country during your holiday? Or are you already back from vacation? Then bring the southern holiday destination back to the kitchen with this Provencal cod dish.
Two cod fillets cut into pieces
One garlic clove, peeled and sliced
One shallot, finely chopped
One centimeter piece of ginger, peeled and cut into sticks.
One red bell pepper, diced, seeds removed
250 grams of pods, each cut in three
Half a zucchini sliced
One spring onion, sliced
One tomato in 6 parts
50 grams of green olives without pit
Juice of a lemon
Two tablespoons of flour
Provencal herbs (e.g. rosemary, thyme, sage, marjoram)
Basil leaves in strips
Pinch of sea salt
Four tablespoons of olive oil
Heat two tablespoons of olive oil in a hot wok and fry the shallot, garlic and ginger. Add the rest of the vegetables except the tomatoes and cook over medium heat for about five minutes. Add the tomatoes and stir fry for another two minutes. Remove from the wok and keep warm in the oven. Then sprinkle the cod slices with the flour and season with the paprika powder and the Provencal herbs. Heat the remaining olive oil in the wok, add the cod together with the olives. Bake the cod pieces. Divide the vegetables between the plates, place the fish and olives on them randomly. Stir in the wok with the lemon juice and serve the sauce over the cod. Season the Provencal cod dish with black pepper, sea salt and sprinkle a few basil strips on the plate.