Pescado a la provenzal en 30 minutos

Ingredientes

• 1 1/4 pound cod fillets, (cut in 4 portions)
• 1 teaspoon kosher salt (divided, plus more to taste)
• 1/2 teaspoon freshly ground black pepper, (plus more to taste)
• 2 tablespoons extra virgin olive oil
• 1/2 large yellow onion, (thinly sliced)
• 1/2 bulb fennel, (cored and thinly sliced)
• 3 garlic cloves, (minced)
• 1 14.5-ounce can crushed tomatoes
• 1/4 cup pitted Kalamata olives, (halved)
• 1 tablespoon fresh thyme leaves
• 1 tablespoon chopped parsley leaves, (plus more to garnish)
• Zest of 1 lemon

Preparación

1. 1

   Get ready. Preheat the oven to 350℉. Pat the cod dry with paper towels. Season with salt and pepper. Set aside.

2. 2

   Sauté the vegetables. Heat the olive oil in a large cast iron skillet set over medium-low heat. Add the onion, fennel, and 1/2 teaspoon kosher salt. Cook, stirring, for 7 to 9 minutes until the vegetables are softened. Add the garlic, stir, and cook for 1 minute, just until fragrant.

3. 3

   Make the sauce. Add the crushed tomatoes, olives, thyme, parsley, lemon zest, another 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper. Stir and cook for about 2 minutes until the mixture begins to thicken.

4. 4

   Bake the fish in the sauce. Nestle the cod fillets into the sauce, spooning a little over top. Transfer to the oven and bake for 6 to 8 minutes until the fish is cooked through and flakes easily.

5. 5

   Finish and serve. Season with salt and pepper. Garnish with more chopped parsley and serve.