Comments on: Cod Provençal with Tomatoes, Capers and Olives

By: Audrey

Audrey — Wed, 16 Sep 2026 05:36:34 +0000

In reply to Renee. A little drizzle of EVOO on top is NEVER a bad idea, Renee. Glad you enojoyed this dish as much as I do :)

By: Renee

Renee — Tue, 15 Sep 2026 22:36:10 +0000

This was such a quick, delicious and healthy recipe! Followed recipe exactly except I added EVO on top!

By: Audrey

Audrey — Wed, 12 Aug 2026 07:06:29 +0000

In reply to Gary. Hope you enjoyed it, Gary! Did you find the jalapeno altered the flavor (either negatively or positively)? I think a jalapeno, while obviously inauthentic for Provencal cooking, would be a great match for the dish.

By: Gary

Gary — Wed, 12 Aug 2026 00:58:22 +0000

Made this, first time as written, second time substituted jalapeno pepper diced small instead of the red pepper flakes. Also both times used Tilapia as that was what was in the freezer

By: Audrey

Audrey — Wed, 10 Jun 2026 11:40:56 +0000

In reply to Roxanne Koren Yanishewski.

Thank you so very much Roxanne, I’m so glad you enjoyed this enough to make twice (and hopefully countless more times!). Great tip re: the olives for readers as well.

As for the weight of the cod, I’m simply going to have to make it again and see how much they weighed, as I’m actually not sure off hand. And as for the tomatoes, and getting them more “juicy” it’s difficult to say, as that’s how they come here, naturally – but I have a feeling this comes more down to the tight fitting lid than anything (which keeps the sauce/liquid in). Is your lid loose, by chance?

By: Roxanne Koren Yanishewski

Roxanne Koren Yanishewski — Tue, 09 Jun 2026 18:27:04 +0000

I have now made this recipe twice as it is so easy and healthy, and yet so very tasty. I served it with fresh bread and a simple spring green salad. I am experimenting with different types of tomatoes, as I am unable to produce the amount of liquid seen in the photos. I have been compensating for this by adding white wine, which works very well. Any suggestions as to have more tomato “sauce”? Also, it would help to know the weight of the cod, as we buy very fresh cod that comes as fillets rather than loins. (It’s one reason I made it twice as I purchased too much cod the first time – a very happy mistake.) One recommendation for people who find the olives too overwhelming: half or quarter them, or slice them into rounds. They will still offer a lovely flavour but it will not be so overwhelming for younger, more sensitive taste buds. Thank you, Audrey, for sharing such a simple yet lovely dish.

By: Audrey

Audrey — Sun, 26 Apr 2026 06:05:59 +0000

In reply to Jessie Georges.

Absolutely, Jessie! Cod is a one of the more forgiving fish to cook, but you’re right – it’ll crumble if you go overboard.

By: Jessie Georges

Jessie Georges — Sat, 25 Apr 2026 12:40:36 +0000

Delicious! Be careful not to overcook cod or it falls apart ruining presentation.

By: Audrey

Audrey — Wed, 15 Oct 2025 13:00:09 +0000

In reply to Shari. You're so very welcome, Shari! Thrilled you enjoyed it :)

By: Shari

Shari — Tue, 14 Oct 2025 23:33:13 +0000

Outstanding!!! Thank you, Audrey. This was divine. Will definitely make again.