This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Cod Provencal
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- #30952
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
24 ounces cod fillet
2 teaspoons herbes de provence
1/2 teaspoon salt
1 1/2 pound plum tomatoes, chopped
1/2 teaspoon dried tarragon
1/2 cup fresh parsley, chopped
1/4 cup pitted kalamata olives, coarsely chopped
1 tablespoon lemon juice
directions
Preheat oven to 375 degrees F. Coat a shallow baking dish or pan with cooking spray. Place the fish in the prepared dish and sprinkle with herbes de Provence and salt.
Combine tomatoes, tarragon, parsley, olives and lemon juice in a bowl. Spoon mixture (and all the juices) over the fish. Bake the fish in the center of the oven for 10 to 12 minutes, or until cooked through. (The thickest part of the center of the fish should be opaque.)
Serve fish with plenty of tomato mixture and pan juices on top.
added by
Lashanda
nutrition data
215 calories, 6 grams fat, 9 grams carbohydrates, 32 grams protein per serving. This recipe is low in carbs.
Beer makes batters better, meat more tender, and sauces more flavorful.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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