Light and really delicious cod in provencal sauce with tomatoes, dried black olives, red onion, romano pepper and herbes de provence. If you don’t have a steamer, you can place the fish in an envelope made from baking paper, add 50 ml of water, seal it and bake in the oven for 12 minutes (200°C). We used tinned tomatoes, but if they’re in season it’s better to use fresh ones. Serve with steamed or boiled new potatoes, cut into thick slices and tossed in chopped flat leaf parsley. Enjoy.
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