Seared Cod with Provençal Vegetables

Working at La Cagouille, one of Paris's best fish restaurants, Arnaud Bradol learned to prepare fantastic yet accessible seafood dishes, like the cod he serves at his wine bar, Les Fines Gueules. It's pan-seared and garnished with colorful bell peppers and baby artichokes.

Slideshow:More Provençal Recipes

  • Total Time:
  • Servings: 4

Related Video

More Videos
Ludo Lefebvre’s Ultimate Sole Meunière


  • 1 lemon, halved
  • 8 baby artichokes (about 1 pound)
  • 3 tablespoons extra-virgin olive oil
  • 1/2 medium onion, thinly sliced
  • 1/2 each of green, red and yellow bell peppers, thinly sliced lengthwise
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon thyme leaves
  • Kosher salt
  • Freshly ground pepper
  • 2 tablespoons dry white wine
  • Four 6-ounce skinless cod fillets

How to make this recipe

  1. Bring a saucepan of salted water to a boil. Squeeze the lemon halves into a bowl of water, then add the halves. Working with 1 artichoke at a time, snap off all of the dark green leaves. Using a sharp knife, slice off the top half of the leaves, peel and trim the stem and add to the lemon water. Add the artichokes to the boiling water and cook until just tender, 20 minutes. Drain and let cool.

  2. Meanwhile, in a medium skillet, heat 1 tablespoon of the oil. Add the onion, bell peppers, garlic and thyme and season with salt and pepper. Cook over moderate heat, stirring, until the vegetables begin to soften, 5 minutes. Add the wine, cover and cook over low heat, stirring, until the vegetables are tender, 25 minutes. Transfer to a bowl.

  3. Wipe out the skillet and heat 1 tablespoon of the oil. Add the artichokes and cook over moderately high heat until lightly browned and the outer leaves begin to crisp, about 7 minutes. Season with salt and pepper, add the bell peppers and keep warm.

  4. In a large nonstick skillet, heat the remaining 1 tablespoon of oil. Season the cod with salt and pepper, and cook over moderately high heat, turning once, until lightly browned and slightly firm, about 4 minutes per side. Transfer the cod to plates, garnish with the peppers and artichokes and serve at once.

Make Ahead

The cooked peppers and artichokes can be refrigerated overnight. Rewarm before serving.

Suggested Pairing

Arnaud Bradol likes to serve his supermoist cod with a substantial red from the Roussillon. Reds from this region are rich and darkly fruity.

Contributed By Published October 2008

487900 recipes/seared-cod-with-provencal-vegetables 2013-12-06T23:47:49+00:00 Arnaud Bradol dinner-party|french|4|healthy|weeknight-dinner october-2008,Arnaud Bradol,Les Fines Gueules,cod,seafood recipes,fish entree,healthy fish,baby artichokes recipes,seared-cod-with-provencal-vegetables 487900

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5