PAN FRIED COD PROVENÇALE

1. Prepare the cod by patting the fillets dry with kitchen paper, and seasoning them well with salt and pepper on both sides.
2. For the Provencal-style vegetables, heat 2 tbsp of the olive oil in a wide-based non-stick pan on a medium heat. Add the shallots and garlic and cook for a few minutes.
3. Add the tomatoes, dried herbs, passata and white wine. Mix well then bring up to a high heat before reducing to a gentle simmer and cooking for around 8 minutes, or until the tomatoes have broken down.
4. Add the courgettes or squash and continue to cook on a gentle heat until just cooked and still with a bit of bite. Stir through the olives and fresh herbs. Check the seasoning and keep the tomato sauce warm until ready to serve.
5. To cook the cod fillets, heat the remaining olive oil and butter in a non-stick frying pan on a high heat, and add the fillets, skin-side down (if skin-on). Cook for 4–5 minutes before carefully turning over and cooking for a further 3–4 minutes on the other side, spooning the cooking juices over the fish regularly until it’s cooked through.
6. Serve each cod fillet on a generous bed of the tomato and vegetables, and accompany with your favourite side dishes.

Nutritional information per servings