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Pacific Cod Provençal

This deeply aromatic, flavorful French-inspired dish is fantastic served over pasta, rice or even fresh cooked grits.

  • 2 fillets Wild Alaskan Pacific Cod, ( cut into 6 equal portions)
  • 3 Tablespoons extra virgin olive oil
  • 4 cloves garlic, ( minced)
  • 2 Tablespoons shallot, (minced)
  • 4-6 fillets anchovy, (minced)
  • ¼ cup capers, (rinsed)
  • ½ cup mix of kalamata and green olives, (whole)
  • 1 teaspoon red pepper flakes ((optional))
  • ⅓ cup white wine
  • 1 28-ounce can San Marzano tomatoes, (peeled or crushed)
  • 3 medium sized fresh tomatoes, (diced)
  • 4 sprigs fresh thyme
  • ⅓ cup fresh parsley, ( roughly chopped)
  • Fresh basil for garnish
  • Extra virgin olive oil for garnish
  • *Parchment paper


  1. Preheat oven to 350˚F.

  2. Season fish very lightly with salt and pepper, set aside.

  3. Heat a large, heavy bottomed sauté pan or cast-iron skillet over medium heat.

  4. Once heated, add olive oil to pan and evenly coat.

  5. Add garlic to heated pan and sauté until just soft and translucent.

  6. Add anchovies and capers and cook for an additional 1-2 minutes, stirring often.

  7. Add olives and cook for an additional 2 minutes.

  8. Add red pepper flakes, if using, and cook for 1 additional minute.

  9. Add white wine and simmer until the pan is almost dry and the sauce is light and syrupy.

  10. Add canned tomatoes.  If using whole canned tomatoes, use your utensils to crush and break down the tomatoes further while cooking – or substitute crushed tomatoes.

  11. Lower heat to maintain a gentle simmer.

  12. Add fresh diced tomatoes and thyme sprigs.

  13. Using a slotted spatula or spoon, carefully submerge cod portions into pan and baste with sauce.

  14. Cover with a loose-fitting parchment lid* and transfer to preheated oven.

  15. Bake for 15 minutes, checking periodically for doneness. Cod is finished when it begins to flake away.

  16. Garnish with fresh basil, parsley and a healthy drizzle of extra virgin olive oil.

*The parchment is great for holding in steam while alleviating the pressure and keeping it at a very gentle simmer.  A regular lid may be used in place of parchment if left generously cracked open.