Editorial sample recipeFrench ProvençalintermediateGluten-FreeHalalDairy-FreeLow-Carb

Provençal Garlic And Rosemary Seared Cod With Tomato Caper Sauce

Name: Provençal Garlic And Rosemary Seared Cod With Tomato Caper Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: French Provençal
Ingredients: 4 unit skinless cod fillets, 6 oz each; 2 tbsp extra-virgin olive oil; 4 clove garlic, thinly sliced; 1 tbsp fresh rosemary, finely chopped; 2 cup cherry tomatoes, halved; 2 tbsp capers, drained; 0.33 cup halal vegetable stock; 1.5 tbsp fresh lemon juice

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: 10 min
Cook: 20 min
Total: 30 min

Technique to learn

Pan-Searing and Sauce Reduction

Cooking fish rapidly over direct heat then rapidly boiling down pan aromatics into a rich emulsion.

Instructions

Step 1: Pat cod fillets thoroughly dry with paper towels and season both sides with salt and black pepper.
Step 2: Heat olive oil in a non-stick skillet over medium-high heat until shimmering.
Add cod fillets carefully and sear for 4 minutes per side until light golden and cooked through, then transfer to a warm platter.

Step 4: Reduce heat to medium, add sliced garlic and fresh rosemary to the remaining oil, cooking for 1 minute until fragrant.

Step 5: Stir in cherry tomatoes, capers, and halal vegetable stock, simmering for 5 minutes until tomatoes burst and soften.

Step 6: Stir in lemon juice, season the sauce to taste, and spoon warm tomato caper sauce over seared cod fillets.

Cooking tips

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.

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