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Cod Provencale

Makes: 4  servings Prep 15 mins Cook 13 mins


  • 1 tablespoon  olive oil
  • 1 medium onion, sliced
  • 2 yellow bell peppers, sliced
  • 1 pound  boneless, skinless cod fillet (1 inch thick), cut into 1-1/2-inch chunks
  • 1 can (14-1/2 oz.) diced tomatoes with roasted garlic
  • 1/4 cup  ripe olives, pitted and coarsely chopped
  • 1 teaspoon  fresh thyme or 1/4 teaspoon dried
  • 1 teaspoon  grated orange peel


1. Heat oil in 12-inch skillet over medium-high heat. Add onion and bell peppers and cook 4 minutes, stirring, until vegetables are lightly browned. Add cod, tomatoes, olives, thyme, orange peel, salt, and pepper. Stir to combine; cover skillet and bring to a boil. Reduce heat to medium-low; simmer 9 to 11 minutes until fish flakes easily with a fork, gently turning fish once with a metal spatula. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)185,
  • Fat, total(g)6,
  • chol.(mg)49,
  • sat. fat(g)1,
  • carb.(g)23,
  • fiber(g)3,
  • pro.(g)31,
  • sodium(mg)413,
  • Percent Daily Values are based on a 2,000 calorie diet