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Cod nicoise recipe

Updated on December 25, 2016
Cod nicoise
Cod nicoise

Cod nicoise

This popular dish from the south of France has almost as many variations as there are good cooks in that part of the Mediterranean, and that's a lot. Here I've chosen to include okra, which adds a slightly more robust feel to the dish, as well as the other vegetables that are essential to anything 'nicoise'. This dish gives you protein and B vitamins from the cod,masses of vitamin C from the vegetables and antioxidant lycopene from the tomatoes. Incidentally, although good fresh tomatoes undoubtedly have that special flavour and aroma, tomatoes lose very few of their nutrients in canning. There should always be a few cans in your cupboard. (Serves 4)

Olive oil: 4 tablespoons

Onion: 1, finely chopped

Garlic: 2 cloves, finely chopped

Chopped, canned organic tomatoes: 700g

Okra: 10, sliced

Green pepper: 1, de-seeded and finely cubed

Aubergine: half, peeled and cubed

Fresh herbs: 2 tablespoons, chopped

Cod steaks: 4

Fresh breadcrumbs: 4 tablespoons

French bread: to serve

Heat the oil, add the onion and garlic and saute for about 3 minutes until soft / Add the tomatoes, okra, pepper, aubergine and herbs and simmer for 15 minutes / Arrange the cod in a single layer in a large ovenproof dish / Pour over the tomato mixture and sprinkle on the breadcrumbs / Bake at 200 degrees celcius/400 degrees fahrenheit/gas mark 6 for 20 minutes / Serve with crusty French bread.


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    • Cleanclover profile image
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      Cleanclover 6 years ago from Piece of land!

      Thank you ssaul. Hope you like it. Yea you have some great hubs there. :-))

    • profile image

      ssaul 6 years ago

      yummy will try! i like doing cooking hubs too

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