Za atar Spiced Halibut With Blistered Cherry Tomato plants and Barley

Written by Kenneth Lee August 1, 2020

Table of Contents:

Tomato Confit | Tomatoes & Herbs Slow Roasted In Olive Oil

This savory side is so easy to make and out of this world delicious. Use it to make an appetizer, serve over pasta or chicken/fish, or top a pizza. This is a great way to preserve your end of summer tomatoes..
3 lbs. cherry or grape tomatoes.
12 cloves of garlic, peeled.
1 t. salt and pepper (more or less to taste).
1/2-1 t. crushed red pepper flakes.
A handful of fresh thyme.
About 1/2 cup of olive oil.
Add all to a baking sheet and roast at 275* for 1 1/2-2 hours. Cool to room temperature and remove thyme stems. Store in the fridge for two weeks or freeze for several months..
Enjoy!
xo Carol

Za atar Spiced Halibut With Blistered Cherry Tomato plants and Barley

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Grilled Halibut With Tomato Chimichurri: A Guilt-Free Summer Treat | TODAY

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Chef Seamus Mullen of Spanish restaurant Tertulia in New York City whips up a delicious and healthy grilled halibut with cherry tomato chimichurri that’s simple and light for a summer dinner. He also offers a healthy alternative to guacamole and chips: avocado dip with summer crudité..
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Grilled Halibut With Tomato Chimichurri: A Guilt-Free Summer Treat | TODAY

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Sun-Dried Tomato Gremolata Halibut

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The cold of winter is slowly disappearing, leaving in its wake longer days, warmer weather and brighter colors. This deliciously simple halibut recipe incorporates all the best Spring has to offer: Fresh fish, delightful greens, and an Italinian-inspired herb mix all served in a simple, oven-to-table dish..
Gremolata is an Italian chopped herb condiment, typically made from lemon zest, garlic and parsley. The gremolata topping adds a unique herby flavor to the already tasty halibut, making this the perfectly elegant dish for any setting: Upscale, weeknight dinner or outdoor picnic..
Watch below as Gitty Rappport presents her Sun-Dried Tomato Gremolata Halibut recipe..
You will need:
4 Halibut Fillets.
12 Oil Marinated Sun Dried Tomatoes (diced).
2 Cups Fresh Basil (chopped).
1 Cup Fresh Parsley (chopped).
1 Clove Garlic (crushed).
1 Lemon (juiced and zest).
1 Tablespoon Oil from the Jar of Sundried Tomatoes.
Salt and pepper.
1 lb. Asparagus (trimmed).
1 Bunch Spring Onions or Scallions.
(sliced lengthwise).
1/4 Cups Pearl Onions (quartered).
1 Cup Peas.
Directions:
Preheat the oven to 425°. Combine the tomatoes, herbs, garlic and lemon zest. Season with salt and pepper to taste..
Rinse and pat dry the fish fillets. Rub fish with oil and season with salt and pepper..
Place asparagus, spring onions and peas in a baking dish. Drizzle with the rest of the oil and season with salt and pepper..
Place fish in the center of the dish and smear gremolata over fish and vegetables..
Roast for 12-15 minutes until the fish is opaque and flakes easily.

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Baked Halibut with Leeks & Cherry Tomatoes

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My dear friend Liza Utter and her husband Tom has us over for dinner a few years ago, and Liza made us a dinner that was so incredible I simply could not believe my taste buds..
She graciously gave me the recipe as soon as I asked for it, and now I’m giving it to you. If you like fish and great flavor, you are going to LOVE this dish!
Here is what you will need:
1.5-2 lbs of Halibut.
3 large leeks, cut into 1/4 inch pieces (whites and light green parts only).
1/2 1 cup extra virgin olive oil (give or take).
3 lbs cherry tomatoes, halved.
Salt and pepper to taste.
1.Heat the pan over medium-high heat. Add 2 tablespoons EVOO..
2. Once the oil is hot, add 1/4 of the chopped leeks to the pan. You want to crisp these up to use as a garnish to finish the meal, so get them nice and brown and crispy, but don’t burn them! Once they are crispy, take them out of the pan and put them aside on a plate lined with a paper towel to catch the grease..
3. Using the same pan, turn the heat down to medium-low. Add about 1/2 cup to 1 cup of EVOO, or however much you need to coat the entire bottom of the pan so that the oil comes up about 1/2 inch up the sides. The EVOO is going to be part of the sauce, so you can be generous with it!
4. Once the oil is hot, add the rest of the leeks. Sweat them for 10-15 minutes until they are soft, buttery and translucent. You can add salt and pepper at this stage, or you can wait until the end..
5. Once the leeks are soft, add the cherry tomatoes..
6. Once the tomatoes are in the pan, turn up the flame so as to let the oil, tomatoes and leeks simmer together for about 15 minutes. Let everything reduce together. After 15 minutes or so, put the cover over the pan on low flame and let them cook out for another 15-20 minutes. If you haven’t seasoned with salt and pepper yet, do it now..
7. Meanwhile, wash and dry your fish. Place in a baking dish. Coat with a little bit of olive oil, freshly squeezed lemon juice, and salt and pepper on both sides. Bake at 350F for about 20 minutes, covering it with tin foil for the first 15 minutes, and removing the foil for the last 5. If your fish is really thick and not cooked after 20 minutes, turn the heat up to 400F and bake it another 5-7 minutes, or until done. Take it out of the oven and cover it with tin foil to let it rest for about 5 minutes before serving..
8. To serve, take a large spoonful of leeks and tomatoes and lay it down on the plate. Then place a piece of fish on top, followed by more leeks and tomatoes, followed by the crispy leeks you prepared earlier..
Enjoy!

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Jaime Isobe’s Seared Halibut With Cherry Tomato Caper Sauce

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Create Cooking Challenge 2016 winner Jaime Isobe makes a meal destined to delight friends and family. Find the recipe @ https://CreateTV.com/recipes/isobe-food.

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Beth’s 15-Minute Cod Provencal | REAL TIME RECIPE

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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!

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Poached Gigha Halibut with smoked almond pesto and seaweed butter sauce recipe by Matt Worswick

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Watch as Michelin star chef Matt Worswick creates a Poached Gigha Halibut with smoked almond pesto and seaweed butter sauce recipe, a dish that has featured at his award-winning restaurant the Latymer at Pennyhill Park..
For more Halibut recipes go to https://www.thestaffcanteen.com/Halibut-recipes.
To see the full recipe for this dish please click the link: https://www.thestaffcanteen.com/chefs-recipes/Poached-Gigha-halibut-smoked-almond-pesto-and-Seaweed-butter-sauce#/.
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Sprinkle halibut with za’atar spice, covering all sides that do not have skin. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the halibut on the skillet and cook for 3 minutes.

Flip and cook for 3 more minutes, until fish turns opaque.Different barley cooks at different rates, consult directions. Add more water if necessary. Once barley is softened, add roasted vegetables and tomatoes. (raw or broil for a few minutes until blistered) Drizzle with olive oil, toss gently and taste for seasoning.

Add more salt, pepper or za’atar.In a medium bowl, combine the tomatoes, garlic, vinegar, a heaping 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside. 2. Season the halibut all over with 3/4 teaspoon salt and 1/2 teaspoon pepper.

3. Heat 2 tablespoons of the oil in a 12‑in [30.5‑cm].DIRECTIONS. Directions: Pan Roasted Halibut with Tomatoes. Preheat oven to 375 degrees F. For the roasted tomato salsa: add a splash of olive oil, tomatoes, onion, white wine, and thyme sprigs to a medium roasting pan. Season the tomatoes with salt and pepper.

Preparation. Preheat oven to 425°F. Whisk 2 tablespoons oil and lemon juice in bowl; season dressing with salt and pepper. Place halibut on rimmed baking sheet; sprinkle with salt.Sear the fish for 3 to 4 minutes on each side.

Add the thyme and juice of 1/2 a lemon and baste the fish with the sauce. Remove the halibut from the pan to a serving platter. Add the olive oil.Barley has nice heft and chew, but don’t feel limited. Farro, quinoa, and brown rice would all taste great in this hearty salad, which works well as a substantial side dish or a vegetarian main.

Za’atar roasted chickpeas from The New York Times. Israeli-inspired corn with za’atar Za’atar pomegranate cheeseball from Chez Us. Tomato bread salad with za’atar vinaigrette.

Za’atar and olive focaccia. Avocado, hearts of palm, edamame and za’atar salad. Israeli couscous with lemon za’atar.Preparation Position a rack in the center of the oven and heat the oven to 450°F.

In a medium bowl, mix the tomatoes, capers, oregano, vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper. Season the fish with 3/4 tsp. salt and 1/4 tsp. pepper and dredge it in the.Sautéed Cherry Tomato and Fresh Mozzarella Topping Broccoli Rabe, Sun-Dried Tomato, and Pine Nut Topping Herbed Barley Pilaf Barley with Roasted Carrots, Snow Peas, and Lemon-Yogurt Sauce Barley with Lentils, Mushrooms, and Tahini-Yogurt Sauce Egyptian Barley Salad (preview recipe online) Barley Risotto Barley.

roasted Fraser Valley chicken, blistered heirloom tomato basil ragout, preserved lemon gnocchi, arugula pesto hot-smoked wild salmon, heirloom cucumber and Chilliwack corn picante sauce, cumin-spiced beluga lentils *MarchNovember, substitute Haida Gwaii halibut for $4 per person porchetta, crackling, Okanagan cherry chutne.Barley salad. with toasted almonds, fresh coriander, rocket, orange segments, beetroot hummus, pomegranate seeds and molasses dressing. $19.5. Penne pasta. with mint and sage, cherry tomatoes, basil pesto and butter sauce, topped with parmesan snow (gluten free. pasta available +$1.5) $19.5.

Spiced tofu burger.The roasted halibut with tomatoes and capers can be partially make ahead. Before guests arrive, have the tomato caper topping ready to go. Saute the halibut, then remove from the stove top and cover it with foil to keep it warm. Just before dinner, pop everything in the oven for 3.

Place the tomatoes in a square baking dish and toss in the olive oil, balsamic vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake the tomatoes for 10 minutes. Brush the halibut filets with olive oil and season with the remaining salt and pepper. Place the filets in the baking dish with the tomatoes and cover with aluminum foil.

Halibut with Pepitas, Capers, Cherry Tomatoes, and Basil. 1/2 cup halved cherry tomatoes (quartered if they’re big) 1/4 cup torn fresh basil, plus a handful of small.

List of related literature:

Inside-out, roasted, sprinkled with cinnamon powder (var.: salt and fine spice powder; sew the two edges together with thread and roast the fish on the grill), dipping it into vinegar and basting it with a little walnut (var.: olive) oil while it is roasting; eat it with Cameline Sauce.
from The Viandier of Taillevent: An Edition of All Extant Manuscripts by Taillevent, Terence Scully University of Ottawa Press, 1988
Add the cooked perch Towing order: bacon, onions, tomapieces, the chicken stock, and salt toes, and seasoned perch fillets (salt, and pepper as desired to the vegpepper, and lemon juice).
from Freshwater Fishing Tips and Techniques by Gene Kugach Stackpole Books, 1997
Brush pan with the final third of the olive oil and add tomatoes, garlic clove, red pepper flakes, scallions, onions, and capers.
from The Dubrow Diet: Interval Eating to Lose Weight and Feel Ageless by Heather Dubrow, Terry Dubrow, MD, FACS Bird Street Books, 2018
To complement the smoky, spicy snapper, we made a tangy, cooling rémoulade sauce with creamy mayonnaise, briny capers, spicy Dijon mustard, sweet pickle relish, and bright lemon juice.
from Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All by Cook’s Country America’s Test Kitchen, 2016
Mix the pepper, lime rind, parsley, dill, and mint together and pat this over the fillets.
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food by Jacques Pépin HMH Books, 2011
Good smoked salmon needs little embellishment, but it is nice to do something other than pair it with capers and sour cream.
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen by America’s Test Kitchen America’s Test Kitchen, 2012
To ramp up the fillets’ mild flavor, we brushed them with Dijon mustard; seasoned them with salt, pepper, fresh herbs, and lemon zest; and drizzled them with melted butter and garlic.
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine by Cook’s Illustrated America’s Test Kitchen, 2011
Meanwhile, in large bowl, with fork, mix capers, shallots, lemon peel, vinegar, oil, salt, and pepper until well combined.
from The Good Housekeeping Cookbook by Susan Westmoreland Hearst Books, 2004
ter into a Sauce-pan, with a little Flour, a couple of minced Anchovies, ſome Capers, and a whole Leek, a Slice or two of Lemon, the whole being ſeaſoned with Salt, Pepper, and a little Nutmeg, add to it a little Water and Vinegar.
from The Whole Duty of a Woman, Or, An Infallible Guide to the Fair Sex: Containing Rules, Directions, and Observations, for Their Conduct and Behavior Through All Ages and Circumstances of Life, as Virgins, Wives, Or Widows: with… Rules and Receipts in Every Kind of Cookery… by T. Reed, 1737
2 Add halibut and scallops to tomato mixture.
from The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day by Better Homes and Gardens HMH Books, 2012

Kenneth Lee

An elite martial artist and passionate pharmacist, dedicated to the synthesis of new medications for different human ailments.

The Number Of Calories Would You Burn While Running

74 comments

Nuadardred August 1, 2020 - 22:29

OMG! It sounded like you said poached in water, but it looks like you put it in oil. How long did it poach! This is a gorgeous dish!

Ballameena August 2, 2020 - 22:28

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:)

Mashicage August 4, 2020 - 14:36

What is the last green sauce/liquid that have very bright colour?

Daibar August 5, 2020 - 15:54

In my opinion, the pan is too agressive for such a delicate fish, I use sous-vide technology instead that preserves all the flavours of cod.

Molsa August 6, 2020 - 09:39

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.

Sagore August 6, 2020 - 23:55

Hi Beth, I’m going to live in a 3rd world country for the month of May and was wondering if you have any recipes that are cheap and quick that you could share with me (I have no oven:-() and more exotic ingredients are hard to come by. Btw. Loved your salad dressing video!

Anararad August 9, 2020 - 12:04

Made this last night for my mum, favourite dish in the household now!

Swordstone August 10, 2020 - 21:23

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.

Yozshugore August 12, 2020 - 07:20

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.

Balace August 13, 2020 - 05:49

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! ��

Redweaver August 14, 2020 - 15:57

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!?!

Bandiri August 15, 2020 - 21:55

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!

Daishura August 16, 2020 - 12:28

This food is ridiculous. Absurdly complex.
If broccoli is so good why only 3grams of it. Twice as many sauces as needed.

Pelhala August 17, 2020 - 18:55

Wait you’re not supposed to eat olive oil past its smoking point???? It’s toxic?

Tazilkree August 18, 2020 - 13:28

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

Pureshaper August 18, 2020 - 20:51

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.

Darkeye August 20, 2020 - 23:51

This sounds sooo good. Can’t wait for garden season next year. Thanks ��

Nuarn August 22, 2020 - 05:11

Hey girl! You gave me the best idea for my cod!!! Thanks a lot!

Munigra August 22, 2020 - 13:40

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.

Anarad August 24, 2020 - 05:24

Hi Beth,
I want to ask about the coconut oil, have you used it on other recipes? Does it flavour the food? I have a jar of it, but always been nervous about it.
Thanks.

Meshakar August 26, 2020 - 22:51

I’m confused as to why you subbed olive oil for coconut oil? Coconut oil shouldn’t be heated past medium heat either.

Nalmedi August 27, 2020 - 18:59

Mmm! I always grill fish and mix it with veg and cous cous. Add some ras el hanout spices and you’re done!

Kelerad August 29, 2020 - 07:53

When you say herbs of provence you mean mixed Italian herbs?? thanks love your videos

Anaratius August 29, 2020 - 23:59

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.

Doomshaper August 31, 2020 - 19:30

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!

Adordin September 1, 2020 - 10:42

Coconut oil is not god for you, you should use sunflower oil or canola oil. Canola oil is the best. Love your recepie:-)

Kajit September 2, 2020 - 21:19

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!

Goldfire September 4, 2020 - 05:03

Bart is awesome. I discovered him a couple of months ago off of Jamie Oliver’s channel.

Thorgalsa September 5, 2020 - 12:49

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.

Kathriwield September 6, 2020 - 20:15

Could never understand the name of her third seasoning, I listened 4 times, but she talks way too fast

Bullador September 7, 2020 - 06:06

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.

Frostwarden September 7, 2020 - 22:08

Ive been eating healthy and I love it. I also love this meal that you are making and i must know. I may be missing something. But what kind of fish did you use?

Nightredeemer September 9, 2020 - 04:09

Looks like a truly delicious way to use up those end of season tomatoes! Thanks so much!

Lagrinn September 10, 2020 - 07:25

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.

Bluekiller September 11, 2020 - 12:29

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!

Kigagor September 14, 2020 - 07:30

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

Majas September 14, 2020 - 22:12

Hey Beth! I was wondering if you could maybe do another real time recipe for us vegetarians? I love these, and I’d really appreciate new ideas to try out in the kitchen!:)

Bari September 15, 2020 - 03:40

What exactly is Herbs de Provence? I’ve seen it in many of your recipes but I don’t know what it contains.

Mejind September 17, 2020 - 19:20

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

Spellwind September 19, 2020 - 07:24

I made this tonight using mahi mahi and it was delicious! Thank you for the recipe I love your channel!

Negami September 20, 2020 - 08:35

Your videos haven’t been popping up on my feed!! I just realized I’ve missed a few and now have some catching up to do!! Sunday afternoon filled with fantastic videos and recipe inspiration! Thanks, Beth!

Misho September 21, 2020 - 03:03

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!:)

Kagul September 21, 2020 - 08:50

how is the tast of the oil.. does the food tast like coconut ��

Raingrove September 22, 2020 - 07:54

Hi Carol well I broke down and just bought store tomatoes. First batch I used grape tomatoes. Well, it was so delicious I cannot stop eating it! And that was yesterday and today I got more (mixture of grape, yellow cherry, and Roma’s) and made another batch so I can take some to my sisters and freeze some. This is absolutely Devine! Do you know if you could can this? I have a feeling not due to the fat but it would be nice and what a wonderful gift to give! Thank you for another truly wonderful recipe. Oh, and I’m cooking split pea soup and going to can it. I doubled it because I want to do quarts. I’ll let you know how it turns out. ��

Kazar September 23, 2020 - 15:46

She touched the hot pan with her hands!!! And it was also empty! I guess she wanted us to think there was sauce in the pan cause I bet she messed up. I thought this was a real real time recipe… Look! 4:53 4:52

Bagas September 24, 2020 - 23:06

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!!!

Thomand September 27, 2020 - 05:14

This is wonderful, Beth. Thank you. Fish for dinner tonight.

Snoweye September 28, 2020 - 05:38

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 😉

Kajilar September 29, 2020 - 16:52

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

Centrilar September 30, 2020 - 20:21

There’s no need to make the oil smoke when you cook, so you can use extra virgin olive oil.

Malalmaran October 1, 2020 - 02:44

Hi Beth, i love your videos and how you organize your meals. Can you suggest something to treat our guests in the afternoon, not lunch, not too much like dinner. Just something light and fun to try…thankss

Androghma October 3, 2020 - 06:46

We made this today at home and I am so very pleased to say it’s being the best homecooked lunch I’ve had this year so far! <3

Spellsinger October 4, 2020 - 16:00

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.

Wrathseeker October 5, 2020 - 12:02

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.

Nuann October 7, 2020 - 05:09

Hi Beth! Just wanted to say I found a newfound love for cooking through your videos:) teehee

Faelabar October 7, 2020 - 16:19

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:)

Ishnlas October 8, 2020 - 10:19

I would like to say that really nice dish but maybe you should lay off the salt as too much salt can kill you

Kardin October 10, 2020 - 18:42

My Next Dinner Menu!! I really like fish ❤ This dish looks like a dish in a 5-star restaurant. LOVE IT!!

Grozilkree October 12, 2020 - 08:26

Looks good Beth! Question: which coconut oil is the best to cook with? Refine/unrefined or organic? In advance, Many Many Thanks!

Granilv October 12, 2020 - 11:10

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:)

Huginaya October 13, 2020 - 08:51

Good luck with the tomatoes….you will get a lot of skins! Better skin them before cutting.

Kulatius October 15, 2020 - 09:55

I just made this and it was INCREDIBLE!!! Thank you so much!

Shara October 17, 2020 - 06:10

Cod is one of my favorites! But, my husband said not to cook it anymore because it stinks up the house too much.:(

Kazralmaran October 17, 2020 - 21:19

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!

Douzahn October 18, 2020 - 12:58

My Love for Tomatoes had just grown exponentially! I will be making this tomorrow! Love all your recipes and ideas and tips! Thanks for all you do Carol! Have a great weekend!

Dougore October 18, 2020 - 23:10

Was looking for a way to use up all those cherry tomatoes; thank you! Looks delish.

Yorn October 21, 2020 - 01:26

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.

Gavinradora October 22, 2020 - 14:45

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:)

Hukelv October 24, 2020 - 14:14

Another fantastic recipe!! Wish I had some tomatoes but mine didn’t do well at all. I did save your video for whenever I do. Thanks!!

Mnenin October 25, 2020 - 02:18

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!!

Barne October 26, 2020 - 20:30

Thank you so much for the wonderful recipe,I went to Alaska fishing and have been looking for recipes,this one is by far a fine fare the family tells me.Just came to brush up on my second time we love it so healthy Thank You

Dianarus October 27, 2020 - 03:21

I do this all the time it is phenomenal thank you so much for sharing it’s such a great way to use up the last of the garden veggies

Marizel October 28, 2020 - 21:31

Oh my goodness. This looks so good. And simple. I can do simple. I will be adding to my favorites. Thanks

Grogami October 29, 2020 - 12:48

Thank you, I’m in Texas and always have tons of cherry & grape tomatoes up until our first freeze which is usually in Dec. Can’t wait to try this.

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