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
Food historians have traced the existance of recipes far back into ancient history, in fact as far back as ancient Egypt, and quite possibly further than that. However, these, early records were just simple hieroglyphic recipes for meal preparation.
Interestingly, the most ancient recipe discovered, according to historians are a few stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. During Roman times around 25BC a roman called Apicius compiled some scripts showing how to cook the recipes cooked by his fellow Romans. In his works, Apicius tells us how the meals were separated into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. Additionally, he tells us how the ancient chefs used a good variety of spices, including a few that will be familiar to modern chefs like bay, rue and dill. As our culinary historical trip moves on a few more years there were some interesting books which date from the fourteenth century ; one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the indian food that is popular today, but instead recipes for the types of meals on the tables of the rich and powerful of that time. In the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from the holy lands, including spices like basil and coriander. The introduction of these new foods and spices prompted an eruption in recipe publications, many of which are now in private libraries. During the succeeding few hundred years, the rich and powerful families of the West strove to offer the most exotic meals, and consequentially the best chefs and their recipe collections were greatly in demand. Nevertheless, it wasn`t until the 19th century that haute cuisine and recipe collections became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collecting, testing, and publishing recipes to help cooks of their time. By the arrival of the 1900s, cookery books were greatly in demand mostly due to better eduction, people having increased free time and having more money. |
We hope you enjoy this Baked Cod Provencal recipe.
