French Provençal · intermediate
Provençal Garlic And Rosemary Seared Cod With Tomato Caper Sauce
Flaky cod fillets pan-seared until golden and smothered in a fragrant pan sauce of burst cherry tomatoes, crushed garlic, rosemary, and tangy capers.
- PREP TIME
- 10 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat cod fillets thoroughly dry with paper towels and season both sides with salt and black pepper.
- 02
Heat olive oil in a non-stick skillet over medium-high heat until shimmering.
- 03
Add cod fillets carefully and sear for 4 minutes per side until light golden and cooked through, then transfer to a warm platter.
- 04
Reduce heat to medium, add sliced garlic and fresh rosemary to the remaining oil, cooking for 1 minute until fragrant.
- 05
Stir in cherry tomatoes, capers, and halal vegetable stock, simmering for 5 minutes until tomatoes burst and soften.
- 06
Stir in lemon juice, season the sauce to taste, and spoon warm tomato caper sauce over seared cod fillets.
A LITTLE KITCHEN KNOW-HOW
Pan-Searing and Sauce Reduction
Cooking fish rapidly over direct heat then rapidly boiling down pan aromatics into a rich emulsion.
Notes from the kitchen
- Avoid moving cod fillets during the first 3 minutes of searing so they develop a crisp crust without sticking.
- Serve immediately with crusty bread or braised greens to capture the fragrant pan sauce.
- Original home-cooking adaptation inspired by French Provençal; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.