Anne Morgan In the Delia Smith cod provençal recipe, a piece of cod gets a crisp crust of crumbs, herbs, garlic and lemon. You grill it beside two halved tomatoes until the crust is golden, a whole supper for one. Allow about 25 minutes, and add new potatoes and a green salad as Delia does.
Her recipe is called Provençale Crusted Cod with Provençale Tomatoes, and it is in One is Fun (1987), her book of cooking for one. She calls it virtually an all-in-one meal cooked under the grill.
Two-thirds of the crumbs go on the fish and the rest on the tomatoes. So the tomatoes turn crisp and garlicky too.
For another taste of Provence, try her nicoise salad with tuna and a herb vinaigrette.
Delia Smith’s Cod Provençal
Course: DinnerCuisine: FrenchDifficulty: Easy1
servings10
minutes15
minutes520
kcalA piece of cod pressed into a crust of breadcrumbs, chopped herbs, lemon zest and garlic, grilled with halved tomatoes until crisp.
Ingredients
- For the cod and tomatoes:
1 piece of cod or haddock, 175-225g (6-8oz)
2 medium ripe red tomatoes
2 tablespoons breadcrumbs
1 level tablespoon fresh chopped herbs (parsley, thyme and tarragon)
1 clove of garlic, crushed
grated zest of ½ lemon
juice of ½ lemon
2 tablespoons olive oil
a little extra oil
salt and freshly milled black pepper
Directions
- Grill: Heat the grill.
- Crumbs: In a basin, mix the breadcrumbs, herbs, garlic and lemon zest with half the lemon juice and the 2 tablespoons of olive oil. Season well with salt and pepper.
- Dish: Oil a small baking sheet or a fireproof gratin dish. Put the fish on it with the tomatoes, cut in half.
- Crust: Spread two-thirds of the crumb mixture over the fish, pressing it firmly into the flesh. Spoon the rest over the tomato halves, then sprinkle a few more drops of olive oil over everything.
- Grill: Put it all under the grill, at the position furthest from the heat. Grill for 10 to 15 minutes, until the fish is cooked and the crust is crisp.
- Serve: Sprinkle the rest of the lemon juice over the fish and serve it straight away.
Notes
- Make the breadcrumbs from day-old bread in a food processor or on a grater, my own tip.
FAQs
How do I make cod provençal for 2 or 4?
Make the crumb mixture once for each piece of fish, and use 2 tomatoes per person. Delia wrote it for one, in her book One is Fun.
For 4, I’d use a large baking tray so the pieces don’t touch, my own tip. The grill time stays at 10 to 15 minutes.
Can I use haddock or dried herbs?
Yes, Delia gives both. Haddock works in place of the cod, in a piece of 175 to 225g.
For dried herbs, she uses ½ teaspoon dried thyme, ½ teaspoon dried tarragon and 1 tablespoon parsley.
How do I stop the crust burning?
Use the grill shelf that sits furthest away from the heat, as Delia says. The crumbs then crisp slowly while the fish cooks through.
Press the crumbs firmly into the fish, and add a few drops of oil over the top. That way the crust holds together and browns evenly.
How do I cook cod in a tomato sauce?
Make her Italian Baked Fish from the Complete Cookery Course, for 4, where her own choice is cod cutlets. You need 4 thick pieces of white fish and 450g ripe tomatoes, peeled and chopped, or a 400g tin.
Add 2 tablespoons olive oil, 1 finely chopped onion, 1 fat garlic clove, 110g sliced mushrooms, 1 tablespoon chopped basil and 1 tablespoon chopped capers. Heat the oven to 190°C, gas mark 5, then fry the onion in the oil for about 5 minutes. Add the garlic and tomatoes, season, and simmer them uncovered for 15 minutes.
Add the mushrooms for 10 minutes more, then stir in the basil and capers. Season the fish in a shallow dish, sprinkle it with the juice of ½ lemon and spoon the sauce over each piece. Add 12 black olives, cover with foil and bake on a high shelf for about 25 minutes.
Is there a Provençale sauce to go with it?
Yes, her Provençale sauce is in One is Fun too, made for one. You need 4 ripe tomatoes, skinned and chopped, plus ½ small onion and ¼ green pepper. Add 1 garlic clove, 1 tablespoon olive oil and ½ teaspoon dried basil.
Soften the onion and pepper in the oil for 5 minutes, then stir in the garlic, tomatoes and basil. Season, and cook gently, uncovered, for about 15 minutes until it thickens.
She serves it with fried Mozzarella, and it would suit the cod too, my own idea.
