Grilled Cod à la Provençale with Canadian Emmental

Name: Grilled Cod à la Provençale with Canadian Emmental
Yield: 4 servings
Ingredients: 4 5 oz (150 g) cod fillets; 4 tbsp (60 mL) olive oil; 1 small onion; 7 oz (210 g) diced tomatoes; 1 tbsp (15 mL) capers; 1 cup (250 mL) white wine (optional); 8 anchovy fillets; 16 pitted black olives; A few leaves of fresh basil; 2 oz (60 g) Canadian Emmental* cheese grated; Salt and freshly ground pepper to taste

Our dietitians' favourite

This is the Grilled Cod à la Provençale with Canadian Emmental recipe.

Prep: 15 min
Cooking: 15 min - 20 min

Yields 4 servings

Ingredients

4 5 oz (150 g) cod fillets
4 tbsp (60 mL) olive oil
1 small onion
7 oz (210 g) diced tomatoes
1 tbsp (15 mL) capers
1 cup (250 mL) white wine (optional)
8 anchovy fillets
16 pitted black olives
A few leaves of fresh basil
2 oz (60 g) Canadian Emmental* cheese grated
Salt and freshly ground pepper to taste

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Preparation

Peel and mince onion. In a small saucepan, cook very slowly in 2 tbsp (30 mL) of oil for 5 to 10 minutes. Stir frequently until onion is transparent. Add diced tomatoes, salt and pepper, white wine (if using) and reduce. When it is the consistency of a thick purée, mix in capers and basil. Remove from heat and keep warm.

Preheat BBQ. Brush both sides of fillets with the rest of the oil. Grill 8 to 10 minutes, turning once halfway through. When done, cover with Canadian Enmmental cheese and let it melt.

Spread tomato mixture on 4 warm serving plates, place fillets on top and garnish with anchovy fillets and black olives.

Jean Soulard, Executive Chef, Château Frontenac