Beths 15Minute Cod Provencal REAL TIME RECIPE

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SUBSCRIBE FOR MORE RECIPES! http://bit.ly/BethsEntertaining. • CLICK HERE FOR MORE 15-MINS MEALS!: http://bit.ly/1fy1Z8M • CLICK HERE FOR MORE SEAFOOD DISHES: http://bit.ly/OMP9sb • CLICK HERE FOR MORE HEALTHY MEALS: http://bit.ly/1ci9SPb • CLICK HERE TO SUBSCRIBE TO BART'S FISH TALES ON YOUTUBE: http://bit.ly/1rpsVMq • FOLLOW BART'S FISH TALES ON INSTAGRAM! (you'll be happy you did!) http://bit.ly/1gN6pHE • • BETH'S COD PROVENCAL RECIPE • Serves 1 • INGREDIENTS: • 2 tsp (10 ML) coconut oil (or any other cooking oil you prefer) • salt and pepper to taste • 1 tsp (5 ml) Herbs de Provence • 2 Roma tomatoes, diced • 4 pitted kalamata olives, roughly chopped • 1 tbsp (15 ml) capers • 1/4 cup (60 ml) white wine OR 1 tbsp (30 ml) fresh lemon juice and 1 tbsp (30 ml) water • 1 tbsp (30 ml) fresh flat leaf parsley, chopped • 1 6 oz (170 g) piece of white cod • 1 tsp (5 ml) olive oil • a pinch of fleur de sel sea slat • • METHOD: • Melt oil on a medium-high flame, in a non-stick pan, until hot. Meanwhile, pat dry and season 1 side of fish with salt, pepper and herbs de provence. Place seasoned side down in a pan and sear until golden brown about 4-5 minutes. • Then flip the fish and turn the flame off. Allow to sit in hot pan 3-4 mins more until cooked through. • For sauce: melt oil in a pan, add tomatoes and salt and pepper to taste. Once they start to break down, add wine, then add olives and capers and reduce until thickened. Add fresh parsley. • Pour sauce out onto a plate, creating a bed. Place cooked fish on top, drizzle fish with olive oil, Fleur de sel sea salt and fresh parsley. • Enjoy!

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