Provencal Fish Casserole

Many traditional Provençal dishes feature generous amounts of garlic. This uses just a couple of cloves, but if you prefer a stronger flavour, add more.

Serves: 4

Preparation: 40 minutes, cooking time 20–25 minutes


  • 2–3 tablespoons Olive Oil
  • 2 large Onions, roughly chopped
  • 2 Garlic cloves, roughly chopped
  • 2 tablespoons coarsely chopped fresh Parsley, plus extra to garnish
  • 450g Tomatoes, skinned and roughly choppe
  • 125ml Dry White Wine
  • 1 teaspoon fresh Marjoram
  • salt and freshly ground Black Pepper
  • 1 tablespoon Tomato Purée
  • 4 Cod Steaks (approx 675g total weight),skinned
  • 50g Stoned Black Olives


  1. Preheat the oven to 160C/Gas Mark 3.
  2. Heat the oil in a large flameproof roasting tin and gently fry the onions, garlic and parsley over a low heat for 5–8 minutes.
  3. Add the tomatoes, mix well and then stir in the wine and marjoram. Season and simmer, uncovered, for about 15 minutes.
  4. Stir in the tomato puree
  5. Place the cod steaks in the tin and cover with the sauce. Add the olives.
  6. Place the tin in the oven and cook for 20–25 minutes.
  7. Serve garnished with fresh parsley.


Any firm-fleshed white fish such as monkfish or haddock can replace the cod in this dish.

This recipe is from One Pot Dishes  a WI recipe book published by Simon & Schuster priced £12.99 ISBN 978-1-47110-177-9

For a complete list of WI Recipe books send a sae to WI Enterprises 104 New Kings Road, London SW 6 4LY