I love this dish because it feels fancy enough for guests but simple enough for a busy weeknight. The cod turns perfectly flaky as it soaks up the tomato and olive sauce, and the lemon zest adds a bright finish that makes every bite pop. I also like that it’s naturally gluten-free and pairs beautifully with rice, bread, or roasted potatoes. It’s one of those meals that feels nourishing and satisfying without being heavy.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 1/4 pound cod fillets, cut into 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
Directions
I start by seasoning the cod fillets with 1/2 teaspoon salt and 1/4 teaspoon black pepper, letting them sit while I prepare the sauce.
In a large skillet, I heat the olive oil over medium heat. I add the onion and fennel, cooking them for about 5–6 minutes until they’re softened and aromatic.
I stir in the minced garlic and cook it for about a minute, just until it releases its fragrance.
Then I add the crushed tomatoes, olives, thyme, the remaining salt, and pepper. I let the sauce simmer gently for around 5 minutes so all the flavors meld together.
I carefully nestle the cod fillets into the skillet, spooning some of the sauce over the top. I cover the pan and let it cook for 8–10 minutes, just until the fish becomes opaque and flakes easily with a fork.
When it’s ready, I remove the skillet from the heat, sprinkle the dish with parsley and lemon zest, and serve immediately while it’s hot and fragrant.
Servings and Timing
This recipe makes 4 servings. It takes about 10 minutes to prep, 20 minutes to cook, and the total time is roughly 30 minutes from start to finish.
Variations
I sometimes swap cod for other white fish like halibut, haddock, or even tilapia depending on what’s available. If I want extra depth, I sauté a few cherry tomatoes with the fennel for a sweeter flavor. And when I crave some heat, I toss in a pinch of red pepper flakes while the sauce simmers.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I warm the fish gently in a skillet over low heat or in the microwave at half power to keep it tender and moist. I avoid overcooking so the cod stays flaky and delicate. The sauce can be refreshed with a drizzle of olive oil or a squeeze of lemon before serving again.
FAQs
Can I use frozen cod for this recipe?
Yes, I often use frozen cod—just make sure it’s fully thawed and patted dry before cooking.
What can I substitute for fennel?
If I don’t have fennel, I use celery or a bit of extra onion for a similar texture.
Can I add vegetables to the sauce?
Absolutely. I like adding zucchini, bell peppers, or spinach to make it more filling.
What’s the best way to tell when the fish is done?
The fish should be opaque and flake easily with a fork—usually after 8–10 minutes of cooking.
Can I make this dish with salmon?
Yes, salmon works beautifully with the Provençal sauce, though it will be richer in flavor.
Is this recipe suitable for meal prep?
Yes, it keeps well for a couple of days, and the sauce tastes even better after sitting overnight.
What sides go best with Fish Provençal?
I love serving it with crusty bread, steamed rice, or roasted potatoes to soak up the sauce.
Can I make this dairy-free?
Yes, it’s already dairy-free. I just double-check that the olives and canned tomatoes have no added ingredients.
How do I make the sauce thicker?
If I want a thicker sauce, I let it simmer uncovered for a few extra minutes before adding the fish.
Conclusion
This One-Skillet Fish Provençal is one of my go-to recipes for a light yet flavorful dinner that feels special without extra effort. The combination of tender cod, aromatic herbs, and rich tomato-olive sauce makes it irresistibly good. I love how it brings the sunny flavors of the Mediterranean to my kitchen in just half an hour.
A quick and elegant Mediterranean-inspired dish featuring tender cod fillets simmered in a fragrant tomato, olive, and fennel sauce. This one-skillet meal delivers bright, herby flavors with minimal cleanup and makes a nourishing, naturally gluten-free dinner.
Ingredients
1 1/4 lb cod fillets, cut into 4 portions
1 tsp kosher salt, divided, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste
2 tbsp 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 oz) can crushed tomatoes
1/4 cup pitted Kalamata olives, halved
1 tbsp fresh thyme leaves
1 tbsp chopped parsley leaves, plus more to garnish
Zest of 1 lemon
Instructions
Season the cod fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.
Heat olive oil in a large skillet over medium heat. Add onion and fennel, cooking for 5–6 minutes until softened.
Stir in garlic and cook for 1 minute until fragrant.
Add crushed tomatoes, olives, thyme, remaining salt, and pepper. Simmer for 5 minutes to blend flavors.
Nestle the cod fillets into the sauce and spoon some sauce over the top. Cover and cook for 8–10 minutes until the fish is opaque and flakes easily.
Remove from heat, sprinkle with parsley and lemon zest, and serve immediately.
Notes
Use halibut, haddock, or tilapia as substitutes for cod.
Add red pepper flakes for a touch of heat.
For extra depth, deglaze the pan with a splash of dry white wine before simmering the sauce.
Simmer uncovered for a few extra minutes if you prefer a thicker sauce.
Serve with crusty bread, rice, or roasted potatoes to soak up the sauce.
