Cod Provencale Braised in Tomato

Pat the cod fillets dry with a clean kitchen towel. Season lightly on both sides with sea salt and black pepper. Set aside at room temperature while you build the braise.

In a wide Dutch oven or heavy-bottomed sauté pan, warm the olive oil over medium-low heat. Add the diced yellow onion with a pinch of salt and let it sweat gently for 8–10 minutes, stirring occasionally, until softened and translucent but not browned.

Add the sliced garlic and cook for another 2 minutes until fragrant and golden at the edges.

Nestle in the anchovy fillets and stir them into the onions and garlic. Let them melt and dissolve into the oil — this is the secret depth, a true Provençal touch.

Pour in the crushed tomatoes and add the thyme sprigs. Stir to combine, then raise the heat to medium. Let the braise simmer gently for 10 minutes, allowing the tomatoes to sweeten and the flavors to marry.

Gently nestle the seasoned cod fillets into the tomato braise, laying them flat and spacing them apart. Spoon some of the braise over the top of each fillet.

Reduce the heat to low, cover the pot loosely with a lid, and let the cod braise for 8–10 minutes. The fish is done when it flakes easily at the thickest part and has turned opaque throughout.

Remove the thyme sprigs. Squeeze the lemon halves generously over the braise and the cod.

Scatter the torn basil leaves over the top. Let the dish rest for 2–3 minutes off the heat so the herbs bloom in the warmth.

Ladle the cod and braise into warmed shallow bowls. Drizzle with a final thread of olive oil if desired. Serve with crusty bread or steamed potatoes to soak up every drop of the sauce.