Baked Cod Provençal; the potager

Fish is a very important part of the diet for people living around the Mediterranean.

The fish counter in most supermarkets is usually twice the size of the meat counter.

When we lived in Andorra (landlocked country in the mountains) there was always a long line at the fish counter and rarely anyone waiting at the meat counter.

There are so many different kinds of fresh fish available it can be hard to choose.

However, because of mon mari’s aversion to fish bones and his refusal to learn how to deal with their possibility (and my desire to maintain peace), I am limited to fish that do not have bones.

I buy bits of big fish: salmon, tuna, shark, and cod.

I can get 2 kinds of cod: filets, which I assume come from smaller fish; and backs (I have no idea what it what be called in English, but that is the translation) which I assume come from large fish.

The backs are boneless….

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Baked Cod Provençal

The first cherry tomatoes and the last green garlic flavor this easy fish.

  • Author: Kate
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: Fish
  • Method: Roasting


  • 12oz (360gr) cod, halibut, or other firm, white fish, cut in half
  • 1 tbs olive oil
  • 1 tbs lemon juice
  • 4oz (120gr) cherry tomatoes, cut in half
  • 4 green garlic, trimmed, slice, using as much green as you can
  • 12 dry-cured Greek olives (1/4 cup), stones removed if needed, cut in half
  • 1 tsp Herbes de Provence
  • 1 tbs olive oil


  • Place fish on a baking sheet.
  • Mix olive oil and lemon juice with a fork or whisk.
  • Drizzle lemon / oil on fish and bake 400F (200C) for 15 – 20 minutes, depending on thickness, until done.
  • Heat remaining 1 tbs oil in medium skillet over medium heat.
  • Add green garlic and sauté 2 minutes.
  • Add olives, tomatoes, Herbes de Provence and heat through. The tomatoes should just start to soften.
  • Spoon over fish and serve.


Fish is done when it starts to turn opaque and flakes with a fork.
Substitute 3 green onions and 1 clove garlic for the green garlic.
Substitute thyme for the Herbes


  • Serving Size: 1/2 recipe
  • Calories: 283
  • Sugar: 2.6 g
  • Sodium: 332.9 mg
  • Fat: 16.6 g
  • Saturated Fat: 2.4 g
  • Trans Fat: 0 g
  • Carbohydrates: 5.2 g
  • Fiber: 1.7 g
  • Protein: 30.7 g
  • Cholesterol: 78.2 mg

Keywords: cod, olives, tomatoes

Baked Cod Provencal

Another favorite is Baked Cod with Tomatoes & Capers

State of the potager: weeds are pulled (lol – that never lasts), the entire plot has been hoed 3 times, and all the vegetables seeds are planted, as are the tomato plants. I bought plants this year rather than start the tomatoes from seed. Last year they got to be 3 inches tall and stopped growing.

4 weeks later they were still 3 inches tall. I had to buy plants.

This year I just skipped the frustrating part.

I still have all the pots to plant. In years past we’ve had flowers. This year I decided to do all herbs.

If I let them bloom we can still have flowers – but I’ll be able to water them. Drought conditions have not fully lifted and there is a concern that while food plants can be watered there may be a ban on flowers.

So… I planted more vegetables in the ground and I’m putting the herbs in pots.

They’re actually handier that way – closer to the kitchen.

Slowly spring is being conquered….

2 thoughts on “Baked Cod Provençal; the potager”

  1. This dish looks lovely! Simple, tasty, right up my alley, and for what it’s worth, I don’t like fish bones either. Neither does my husband. While I will spend the time to pull the pin bones, I’d rather not. We have a friend that brings us walleye occasionally. I don’t know if you remember prepping that, but they can have pin bones aplenty and sometimes, I do get tired of cleaning them. It’s worth it, the walleye is delicious, but it’s time consuming.

    I bought plants this year too. I’m hoping my plants get taller than three inches this year as well. I have volunteer dill coming up in my pots so I repotted it in a small one to see how it does. I’m hoping it does well. If so, I have a larger pot to move it to. If not, I’ll move it into the compost. But we moved the raised bed to get away from the Trumpet Vine so I won’t have anything but pots this year which means a very scaled down garden, IF it does well. We’ll see.

    • I love walleye – and it’s a lot of work. I also love little panfish – sunnies, crappies, but my mother always just cleaned them and fried them whole. One could carefully pick the flesh off the skeleton lol We used to catch walleyes and northerns at our house in MN – but neither one of us liked cleaning them.
      I’m waiting for the weather to warm up enough for stuff to grow – everything is just sitting there.


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