Beth's 15-Minute Cod Provencal | REAL TIME RECIPE
HTML-код
- Опубликовано: 30 сен 2024
- SUBSCRIBE FOR MORE RECIPES! bit.ly/BethsEnt....
CLICK HERE FOR MORE 15-MINS MEALS!: bit.ly/1fy1Z8M
CLICK HERE FOR MORE SEAFOOD DISHES: bit.ly/OMP9sb
CLICK HERE FOR MORE HEALTHY MEALS: bit.ly/1ci9SPb
CLICK HERE TO SUBSCRIBE TO BART'S FISH TALES ON RUclips: bit.ly/1rpsVMq
FOLLOW BART'S FISH TALES ON INSTAGRAM! (you'll be happy you did!) bit.ly/1gN6pHE
BETH'S COD PROVENCAL RECIPE
Serves 1
INGREDIENTS:
2 tsp (10 ML) coconut oil (or any other cooking oil you prefer)
salt and pepper to taste
1 tsp (5 ml) Herbs de Provence
2 Roma tomatoes, diced
4 pitted kalamata olives, roughly chopped
1 tbsp (15 ml) capers
1/4 cup (60 ml) white wine OR 1 tbsp (30 ml) fresh lemon juice and 1 tbsp (30 ml) water
1 tbsp (30 ml) fresh flat leaf parsley, chopped
1 6 oz (170 g) piece of white cod
1 tsp (5 ml) olive oil
a pinch of fleur de sel sea slat
METHOD:
Melt oil on a medium-high flame, in a non-stick pan, until hot. Meanwhile, pat dry and season 1 side of fish with salt, pepper and herbs de provence. Place seasoned side down in a pan and sear until golden brown about 4-5 minutes.
Then flip the fish and turn the flame off. Allow to sit in hot pan 3-4 mins more until cooked through.
For sauce: melt oil in a pan, add tomatoes and salt and pepper to taste. Once they start to break down, add wine, then add olives and capers and reduce until thickened. Add fresh parsley.
Pour sauce out onto a plate, creating a bed. Place cooked fish on top, drizzle fish with olive oil, Fleur de sel sea salt and fresh parsley.
Enjoy!
Just a bit of a beauty tip, Coconut oil is also great for hair. It's great for when your hair is really dry. Just melt it down, apply it to the hair, and be sure to focus on the ends and your scalp as well, and wash it out after some time. Over night is best, but you could get away with 3 or even 1 hour.
Love that idea! Thanks for sharing :)
I just made this with ling cod and it was awesome! I added some asparagus with garlic and some brown rice to fill it out a bit. Thanks for the great, easy-to-follow recipe. This is the first time I've felt really comfortable pan-frying fish this way!
Beth, I love watching your real time recipes!!!
Aw thanks Lainey :) I also love seeing your channel grow! Congrats on all your success! :) Keep up the great work!
Made this last night for my mum, favourite dish in the household now!
I just love fish... and I love the sound you make when You say don't use this
Thanks for sharing this great recipes with us
شكله 😍
These videos are fantastic! I'm a college student and all my friends are hopeless in a kitchen so whenever i get cooking they come running. These videos are easy to follow even for a relative noobie like me :)
i did an extensive research up to the point of asking a chemist about smoking point for cooking oils, and it's not as simple as most people make it out to be. To begin, the tables you find on internet, wikipedia to mention one, are completely wrong. Secondly, the same oil might have different smoking point: for example extra virgin olive oil might have a very variable smoking point based on when the olives were gathered (how ripe) and even the variety of olives makes a difference. Anyway, it's better NOT to use extra virgin olive oil for high temperature cooking, because you waste many of the great nutrients that you get if you consume it uncooked. Normal olive oil on the other hand has a very high smoking point, even higher than most vegetable/seed oils, and it's one of the safest to use. Coconut oil smoking point is not very high as opposed to what "someone" told you, and it varies as well based on the type of coconut oil. As a rule of thumb, the most refined an oil is, the highest the smoking point. So... long story short, it's kind of complicated and i am trying to get this chemist friend to do a write up on this matter.
Bart is awesome. I discovered him a couple of months ago off of Jamie Oliver's channel.
Mmm! I always grill fish and mix it with veg and cous cous. Add some ras el hanout spices and you're done!
Ugh Beth omg When you were like "Don't make that fishy face" I actually was startled because I did the exact same thing LOL.
I'll be honest I don't like Fish but this does look tempting not gonna lie...and the coconut oil UGH life saver xD
If I have the courage to do this, I'll def tell you my experience. Thanks for this video beth! (Plus, I wanted to ask if you could show a video on how to make a corn dog (without corn meal x3) and or Red Velvet cupcakes, THANKS BETH! C:
LOl! I knew there would be one of you who would make the "yucky fishy face" LOL! too funny Yes red velvet cupcakes have been requested so often I must share that one. Just trying to develop a recipe without all that food coloring in it. :) Stay tuned!
I'm on my way to shoprite to get fish. This recipe will be tomorrow's dinner. It looks so delish.
Thanks Beth
Aw you bet! Enjoy! Let me know how you like it? :)
Hi Beth, I can totally use a "impress the in-law" meal set! Something impressive, easy to prep before hand and non fussy...I tend to get nervous and things go wrong in the kitchen! Thank you :)
What a wonderful and quick idea ! This is going in my repertoire . I finally got my partner of 23 years to eat a piece of Salmon last week ( growing up back East on Long Island I feel fish deprived , ,LOL ) . . .and he realized HE LIKED FISH ! Thanks again . Oh . Great tip about the Coconut Oil , will give it a shot !
Lol! I know people get so "fish freaked" and won't eat it, and then when they do they're like..."Oh this is actually good! Fish where have you been all my life!?" :) I bet your partner will love this one! :) xx
Tried it and it turned out lovely. Thank you for the recipe. I actually don't like the flavour of coconut oil as it invades the delicate fish at times. I used Ghee instead and it turned out decadent. Buttery and enhancing the fish. I had to heat it a dash longer though before adding the fish to the pan for that good sear as ghee has a very high smoking point.
Hi Beth! This turned out PERFECTLY! I never pan fry fish because I'm scared of it falling apart as i try to flip it but this stayed in one piece! I used basa instead and added a slice of french bread to dip in the sauce and it was delicious! Can't wait to make it again. Thank you!!!
I'd love if anyone in the comments knows about the smoke point of olive oil and why it can be toxic past it's point. Please comment back! That's really interesting...Thanks!
Hi Beth. I really love your website and instructions, but it is IMPOSSIBLE for me to find the written recipes after I watch your videos. Very frustrating.
Hey Beth, just wanted to take the time to debunk the culinary myth that cooking with olive oil is bad for you. All cooking oils can give off toxic smoke when heated to a certain degree (high enough to be a negligible issue), so it's not a "problem" exclusive to olive oil. Also, there haven't been any evidence of health complications caused by cooking with oil. There's a simple but very good explanation of it here:
scienceornot.net/2012/09/15/is-it-safe-to-cook-with-olive-oil/
So please feel safe enough to continue using olive oil in your everyday cooking! Coconut oil is fine though, if you're happy with it :) In any case, lovely video as always!
I made this last night for dinner, only I used Tilapia (already had it in the freezer), so delicious. I've never done the provencal method before but I'm hooked. The coconut oil adds a nice, subtle favor to the dish. You demonstrate the best recipes! Thank you again ;)
Hi Beth, I just wonder when I watch your clip, it seems like the fish is cooked for a minute on seasoned side and be flipped then turn on the heat. But in the About says cook the seasoned side for 3 - 4 minutes. It confuses me a bit cause this is real-time recipe
Yummi recipe Beth! I have one question: should we use only fresh cod? I am saying this because I'm from Portugal and we find it in the store mainly salted (you have to put it in water for several hours for the salt to come out). Would it be good with our regular slightly salted cod? I would like to know so I can try this recipe. Many thanks!
I'm Italian. sorry still using olive oil for frying, but this was an amazing quick recipe, sooooo delicious, use the vino if possible; big difference. ..yum
I hope you read this comment maybe it might be of helped to you . So when you want to cook your fish on a high heat add clarified butter and a little extra virgin olive oil that clarified butter can go about 500. When you're cooking butter it has milk in it and it curdles and separates and burns clarified butter doesn't good luck
Hi may I know what is the herbs you used for seasoning? I am not good in English and can’t understand which herbs did you mention. Many thx. Great recipe.
Hello lady you are narrating 80 miles an hour, you got to slow down to 45-50 miles , so thay oldies could follow what you are saying.... hope you dont mind my comments.
This was so easy to make. I was stumped with the cod I had but I truly loved it. I added garlic to the tomatoes. Thank you.
Oh yum! That sounds delicious :) so glad it was a hit!
yes indeed!. Thank you for sharing! saved my day!
Beth, I love to watch your cooking and want to follow but please speak little bit slowely and use better microphone so we can hear you better. Thank you!
The only problem with coconut oil is that, depending on the brand, it can really invade the dish with its flavor. It can be bothersome to some.
Grape seed oil for high temp though it has it's own flavor you may or may not like for cod.
Grape seed oil is best for a lot of cooking. You can't taste it and it has at much higher cooking point than oliveoil ..
The most amazing thing about this video is the jar of capers that you could actually get a spoon into.
Thanks Beth for another GREAT one! Great tip about the coconut oil, I always learn something on your videos!
I just made this and it was INCREDIBLE!!! Thank you so much!
Don't use regular sea salt because it has microplastic. Use Celtic sea salt or Himalayan salt.
Could never understand the name of her third seasoning , I listened 4 times, but she talks way too fast
Beth you are the best cook ever! !!!!!!
Aww you are too kind :)
I hate fish, but this looks great!
having a hard time figuring out fish with a Provence sauce and fish in a Putanesca suace
I know you shop at Trader Joes as well Beth, they have the spray bottle for coconut oil that I regularly use. Makes cooking much easier, and you don't have to keep opening and closing the jar! Check out the oil section :)
Oh really! Great to know, I will look for that! :) Thx for sharing!
Hey Beth, the voice is missing in some parts of the video ...can u do something about it?
It's just that part of the sound is panned to the left. Adjust your speakers or wear both headphones.
ohh ok
Hi Beth! I've been watching your videos and was wondering where you get your fresh seafood, produce, meat, etc. I've been going to Asian markets because I wasn't so sure where to go, but they don't have a wide selection and great quality :/ thanks!!
Cowss Purple For me I always get my fish at Whole Foods or a fresh fish market :) When dealing with fish, the fresher the better!
Made it tonight. Did NOT use coconut - way to high in saturated fat, used olive oil. On a scale of 1-10 I give this a 12+. Excellent, simple & quick to make. We loved it. Served with some warmed over Minnesota wild rice. Perfect meal.
Can you please do a chocolate dessert in under 15 minutes and you don't need to bake it in the oven:-D thank u
Looks delicious! Fresh Wild Caught Cod?! So many ways to prepare Cod! thanks for the video.
Yes! The recipes are endless! This is a great one too! Even easier! ruclips.net/video/1MxHRtkWix4/видео.html
There's no need to make the oil smoke when you cook, so you can use extra virgin olive oil.
Too bad, that most people I know who hate fish also hate capers and olives too. :D
Hi Beth! I hate to be one of those people who complain about a certain part of the recipe, but is there any way I could substitute the olives? Or maybe leave it out? If there's a substitute that'd be even better. So sorry! Thank you for these amazing videos! :)
Ha! No worries you can totally be one of those people :) You could really just omit the olives and this would still be just as good! :)
I made this tonight using mahi mahi and it was delicious! Thank you for the recipe - I love your channel!
Yay! I bet it was great with Mahi Mahi :) So glad you like the channel :) Thx for the support! :) xx
I would like to say that really nice dish but maybe you should lay off the salt as too much salt can kill you
95 ppl gone out there way to diss like!! Muppets.
am I the only one? there is a loss in the audio in between? I can only hear the music?
A little tip from a chemistry student (and amateur cook):
The lemon juice instead of wine is a good tip if you don't have any Wine at home, but using it to cook is not harmful or anything for health, since the Alcohol will eventually evaporate as the sauce starts boiling since it's evaporation temperature is about 10°C and it's ebollition point is 78.4 °C (351,5 K) So basically no Alcohol will be served in your meal and the flavor will be supreme. Hope it helped :)
Beth I love your videos, they are awesome. I hope to be like you one day and have my own you tube cooking channel. Keep up the great videos, I'm addicted to them.
Aw you should! Having a channel is so much fun :) (work, but fun!) Please keep me posted, would love to subscribe when you do launch your channel! :) Keep me posted and dream BIG xx
I prefer Hake over Cod. Same family but a better taste
The thing about coconut oil is that it is a saturated fat, so, like any other saturated fat, is not very good for you. People get soooo plumped up about coconut oil because it is a little termogenic but, it really isn't that big of a deal. My advice for you, Beth, use sunflower oil. Because it is high in vitamine E and it has a high smoking point, wich means it's not going to saturate as quickly. And if you have to deep fry anything, soy oil is definately the best choice.
made this tonight & delish! love recipes for one;)
YAY! So glad to hear that Christy! Yes isn't it a great little meal for one? :)
You make this look far to easy! :} I tried to cook Salmon in oil and horribly over fried it and failed. You've given new encouragement to try again!
Hello, I thought your video was excellent. It was straightforward and unpretentious and that is how cooking videos should be. The problem with celebrity chefs is that they show off. They want to impress and prove to people how clever they are but they fail to communicate. Please do a lot more videos Beth.
Was looking for a great cod recipe that didn't have butter or bread crumbs. Tried this, and it was a great! I'm a chiropractor, and the nutritional value in this is good for anyone on an autoimmune protocol diet. The coconut oil has medium chain triglycerides which are good for your nervous system. Tasty and a winner in my book. 5 stars if I could rate it.
I made this tonight and we loved it. I used olive oil because there’s no frying. I don’t think any stage reaches smoking point. Anyway thank you for the amazing and easy recipe
Looks great Beth , im gonna try it can't wait !! i'll send back results after i make it . Thank you ! Happy holidays ! Regards, Rene , Sarasota, Florida
I avoid fish like the plague but I might have to give this recipe a whirl. Especially for the sake of my husband. He would love it!
My Next Dinner Menu!! I really like fish ❤ This dish looks like a dish in a 5-star restaurant. LOVE IT!!
My mum make colt fish all the time. It's so delicious.. Nice recipe :)
Good luck with the tomatoes....you will get a lot of skins! Better skin them before cutting.
Well, looks like I know what I'm making for dinner tomorrow night! :) great recipe Beth, can't wait to try it out!
What exactly is Herbs de Provence? I've seen it in many of your recipes but I don't know what it contains.
Oh sure it's great! It's equal parts dried basil, parsley, oregano,rosemary and, fennel seed. :)
2 Tbsp. Basil
2 Tbsp. Thyme
2 Tbsp. Savory
2 Tbsp. Oregano
2 Tbsp. marjoram
2 Tbsp. Rosemary
2 Tbsp. Fennel seeds
1 Tbsp. Dried lavender
This is wonderful, Beth. Thank you. Fish for dinner tonight.
Thank you Beth. Trying this one.!! “Fishy Face”. Lol. So true for me too
I had this in an expensive restaurant last night for my birthday and it was like soup. I was very disappointed. I will be trying your recipe at home.
This is hands down the best Cod I've tasted.
I would be careful with the coconut oil since it is saturated fat
i don't know what it is, but you seem extra chipper in this video! you're always a joy to watch anyways, but even more so here!
I just moved out my parents house and now I live on my own I don't eat fish anymore , but this recipe is so easy! def going to try this, thanks for sharing!
Y did this get silent in between Ahhhhhhhhh
Avocado oil is also a great option
I LOVE fish, and this recipe looks delicious! 🤗
Wait you're not supposed to eat olive oil past its smoking point???? It's toxic?
Where can you get herb of pervonce... I hope I spelt that right??
You can get Herbs de Provence at most major supermarkets in the spice aisle. If you can't find it you can create your own by creating a mix of dried basil, rosemary, thyme and parsley. :) Enjoy!
Beth, you need to mono your audio!
Just a word of advice if you are looking for a good high smoke point oil use avacodo oil best to use for high temps hands down
Hi madam Beth
I REALLY LOVE YOUR VIDEOS! IM LEARNING ! HAHA
IM JUST 16 YRs.old girl FROM PHILIPPINES
I always watching your videos everynight. Keep it up! Why do some Filipino dish? Like "Adobo"? Its very delicious! Superb! Godbless you! Your such an inspiration to me! 😁😁
Aw so glad to hear that! :) So glad you enjoy the videos! :) xx
How much pound of fish
What I I don't have coconut oil? Substitute butter?
Oh sure that would be good too. Just lower heat so it doesn't burn. :)
Awesome. I'm sure my daughter will love this! Can't wait to try it.
Cod is one of my favorites! But, my husband said not to cook it anymore because it stinks up the house too much. :(
I’m going to try this recipe , Thank you.
Hope u enjoy!
What no garlic?
Quick perfect 🥰
Beth, you are FANTASTIC! Keep it up!
Hi beth! Amazing video once again! Can you do a video on how to make chicken stock/broth? Thank you!xox
Beth, you are the bomb! That looks fantastic!!
Looks good Beth! Question: which coconut oil is the best to cook with? Refine/unrefined or organic? In advance, Many Many Thanks!
squeeza mama Sure I use organic, unrefined coconut oil. You can even find it now at Trader Joes! :)
Do you think that Pangasius filet would work too?
I have a question Beth ! When my grandma or my mom or even my aunt makes homemade French fries, they put the oil on high to cook them faster and to make them crisper, but now I'm scared about the oil being toxic!!! What should I do !?!
Well I think you should be fine with cooking oils that are meant to be heated to high temperatures like vegetable oil or refined peanut oil. These are make for frying, where apparently olive oil is not :(
We had this for supper tonight -- YUM!!! I think I'd like to try it with sliced onions, peppers and mushrooms next. I've never heard anything about peanut oil being unsafe in any respect, so that's what I tend to use for nearly everything. Thanks for a grand recipe -- and all the raves I got for such a grand supper.
Aww so glad it was such a hit! :)
I thought you had kids
Why do you add wine to your meals?
Ha! This is a dish I usually just make for my husband and I. I still can't get the kids to eat fish! sigh.....
Delish
Lovely recipe, I’ll tray it soon.👍
Doesn't coconut oil overpower the recipe flavor?