Photo: Caroline Attwood
Cod Provençal
13 ingredients
30 min + 25 min
Serves 2
openrecipes
Gordon cooks a one-pan dish for two that has all the flavours of the sun-drenched south of France
Estimated Nutrition (whole recipe, rough)
729
Calories
55g
Protein
38g
Fat
46g
Carbs
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lemon Thyme | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cod fillets, skin on, each weighing about 175g, see box, far right
- 1 tsp coarse salt flakes
- 2 red peppers
- 1 garlic clove
- 1 lemon
- 2 fennel bulbs
- 6 tbsp olive oil
- 350g very ripe cherry tomatoes , halved
- 1 tbsp balsamic vinegar
- handful pitted black olives
- 1 tbsp capers in brine, drained
- small handful each lemon thyme, oregano and basil leaves, with a few smal basil leaves kept aside
- 20 marinated anchovy fillets, roughly chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes