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Recipe · Provence
Cabillaud rôti à la provençale
Provençal roast cod
⏱ 35 minServes 4Easy260 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4cod loins
3tomatoes
1zucchini
2 clovesgarlic
3 tbspolive oil
1bunch of fresh basil
20 gblack olives
1 pinchthyme
- 4 cod loins
- 3 tomatoes
- 1 zucchini
- 2 cloves garlic
- 3 tbsp olive oil
- 1 bunch of fresh basil
- 20 g black olives
- 1 pinch thyme
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180 °C (350 °F) and cut the tomatoes and zucchini into thin, even rounds.
- Oil a baking dish and arrange the tomato and zucchini slices in alternating layers on the bottom.
- Lay the cod loins on the vegetables and scatter the sliced garlic, thyme and black olives around them.
- Drizzle generously with olive oil, season with salt and pepper and bake about 25 min.
- Check the fish is cooked and flakes easily with a fork, and the vegetables are soft and lightly golden.
- Sprinkle with chopped fresh basil and serve hot right away, straight from the dish.
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