In the Kitchen: Cod Provencal

The Rhode Show
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Chef Chris Lewis of Crowther’s Restaurant joined us in The Rhode Show kitchen to show us how to make Cod Provencal.


  • 2 pints (1.25 lbs) quartered cherry or grape tomatoes
  • Half of a red onion diced
  • 1/3 cup of minced garlic
  • 8 oz kalamata olives roughly chopped
  • 4 tbsp oil
  • 2 tbsp of chopped fresh parsley
  • Pinch of salt and pepper
  • 2-4 4oz Cod Fillets
  • White Wine
  • Butter


  1. Preheat the oven to 400 degrees and lay out roughly 1inch cod fillets on baking pan with melted butter, white wine, and a little water with a pinch of salt and pepper on cod.
  2. Put the Provencal mix on top of Cod and bake at 400 for 12 minutes or until internal temperature hits 145 degrees.

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