Cod simmered in tomatoes, summer squash, and olives with Herbes de Provence

Proof that a beautiful, delicious dinner can be simple and quick

I love a meal that cooks low and slow, all day long. Give me boeuf bourguignon, osso bucco, bolognese, BBQ ribs, or anything braised, and I’m a happy girl. But I tend to think of these as weekend and holiday meals – things you cook when you have the time to attend to the stove, baste your meat, add a little more liquid here and a pinch of salt there, and turn the flame down low when the time is right. They’re meals that require a bit of planning and a lot of patience. Two things that are not my forte. Which is why I love a quick meal just as much. In fact, I might like ‘em more.

And today’s recipe for cod simmered in tomatoes, summer squash, and olives with Herbes de Provence is as quick as they come. From prep to plating, it took under 30 minutes, but was so packed with flavor you’d swear it had been cooking all day long. I would say it’s my final ode to summer, but I’m sure it won’t be. I’m not ready to say goodbye just yet. 

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This dish is inspired by cod provençal and draws on ingredients that grow in abundance in the south of France, including olive oil, olives, and tomatoes. When we stayed in Provence for a month earlier this year, I picked up a few bags of Herbes de Provence, which tastes perfect here (you can buy on Amazon or most grocery stores), though you can also sub in some fresh herbs if you’d like. You only need one pan to prepare this, and you can make the sauce ahead of time then reheat when you’re ready to cook the cod.