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🍅 Back from Cabilla to Provençal with Cherry and Olive Tomatoes: A Flavorful Mediterranean Delight

If you’re craving a dish that takes your taste buds on a Mediterranean journey, look no further than this Back from Cabilla to Provençal with Cherry and Olive Tomatoes recipe. Combining the rich, savory flavors of Cabillaud (a type of cod) with the bright and sweet notes of cherry and olive tomatoes, this dish captures the essence of Provence—known for its bold, rustic, and aromatic flavors. The combination of tender fish, juicy tomatoes, and aromatic herbs creates a dish that is both comforting and sophisticated.

Whether you’re hosting a dinner party, enjoying a family meal, or simply seeking something new to try, this recipe is bound to impress. Let’s dive into the details of how to create this Provencal-inspired masterpiece!

🐟 Ingredients:

• 4 pieces of Cabillaud (Cod) fillets (about 4 oz each)
• 2 cups cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted and sliced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 cloves garlic, minced
• 1 small onion, thinly sliced
• 1/4 cup dry white wine (optional)
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh parsley, chopped (for garnish)
• Salt and pepper to taste
• Zest of 1 lemon
• Juice of 1 lemon
• 1 tablespoon capers (optional for a salty kick)
• Fresh basil leaves for garnish (optional)

🍴 Instructions:

Step 1: Preheat the Oven and Prepare the Fish

Begin by preheating your oven to 375°F (190°C). While the oven heats up, season the Cabillaud (cod) fillets with salt, pepper, and a little olive oil to coat them. The goal is to have a seasoned, flavorful base for the fish as it bakes. Set the fillets aside while you prepare the tomato and olive mixture.

Step 2: Sauté the Aromatics

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic, and sauté for about 2-3 minutes until they become soft and fragrant. The aroma of these two ingredients will set the stage for the dish’s Mediterranean flavors.

Step 3: Add the Tomatoes and Olives

Add the cherry tomatoes and kalamata olives to the skillet with the onion and garlic. Stir everything together and cook for an additional 3-4 minutes until the tomatoes start to soften. Their skins should begin to split, releasing all their juicy goodness into the pan.

Step 4: Deglaze with White Wine and Add Herbs

If you’re using white wine, pour in the 1/4 cup of dry white wine now, allowing it to deglaze the pan and pick up all the flavor from the bottom. Let it cook down for a minute or so. If you’re not using wine, simply proceed to the next step. Add in the fresh thyme, rosemary, and capers (if using). Stir everything to combine.

Step 5: Assemble the Dish

In a baking dish, place the seasoned cod fillets. Pour the cooked tomato and olive mixture over the fillets, ensuring the fish is generously covered with the fragrant, colorful sauce. Squeeze the juice of 1 lemon over the dish, and sprinkle with lemon zest to enhance the freshness.

Step 6: Bake the Fish

Transfer the baking dish to the preheated oven and bake for about 12-15 minutes, or until the cod fillets are cooked through and flaky. The fish should easily flake with a fork when done. While the fish bakes, the tomatoes and olives will have created a rich, flavorful sauce.

Step 7: Garnish and Serve

Once the fish is done, remove it from the oven and garnish with freshly chopped parsley and basil leaves (optional). The fresh herbs add a vibrant, aromatic touch to the dish. Serve it immediately with your favorite sides, such as roasted vegetables, rice, or a simple green salad.

🍷 Wine Pairing:

This dish pairs beautifully with a light, crisp white wine such as Sauvignon Blanc or Chardonnay. If you prefer red, a Pinot Noir with its light tannins and fruit-forward notes would also complement the flavors well. The acidity of the wine will balance the richness of the fish and the sweetness of the tomatoes.