4 cod fillets (1 1/4 lb)
1 onion,medium-size,chopped
2 garlic cloves,finely chopped
2 tbsp olive oil
28 oz tomatoes,drained/chopped
1 tbsp capers
1/4 cup basil,fresh,chopped
8 black greek olives,pitted
1 tbsp lemon juice
1 tsp oregano,dried leaf,crumbled
1/2 tsp salt (opt)
1/4 tsp pepper
Directions
1. Preheat oven to 450'F. Arrange fillets in 8x8x2" square baking
dish.
2. Saute onion and garlic in oil in medium-size skillet over medium
heat 3-5 minutes or until lightly softened. Add tomatoes, capers,
basil, olives, lemon juice, oregano, salt if using, and pepper.
Simmer, stirring occasionally, 8 minutes. Spoon sauce over fish.
3. Bake in preheated 450'F. oven for 10 minutes or until cooked
through.
Servings: 4 servings
Baked Cod Provencal Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
It is quite possible to follow the history of written cooking instructions back into the distant past, at least as far into history as early Egypt, and possibly even further than that. Having said that, generally, these early cook books were just very basic pictorial recipes for food preparation.
The truth of the matter is, the oldest recipe found, according to experts in ancient history is a collection of clay tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. As we move into Roman times around 25BC a man called Apicius assembled a number of scripts detailing recipes cooked by the Romans. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, main meal and dessert, a very modern way of dining. He also tells us how the ancient cooks used a wide range of spices, including some that we all recognise like basil, rue and dill. During the following few centuries, the powerful families of Wesstern Europe competed to offer the most extravagent meals, and as a result cooks and their recipe collections increased in prestige. Nevertheless, it wasn`t until the 19th century that haute cuisine and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to assembling, testing, and recording recipes to allow everyone to enjoy them. By the advent of the 1900s, recipe publications were in great demand, mostly as a result of increased literacy, more free time and a general increase in wealth. The revolution that is television brought us TV cookery programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Baked Cod Provencal recipe.
