Listen, I’ve been desperately trying to find this recipe on her labyrinthian site to post here, to no avail, so I am going to just write it out. It is very easy and super delicious and - yes, there is an “and”! - it is good for you, so just make this sometime.

Cod Provencal

Ingredients:

• 4 cod (or tilapia or etc. - you should know the replacements here for white fish) fillets, skinned
• 1 lemon, halved
• 1/2 - 1 tsp kosher salt
• black pepper
• 2 tbsp olive oil
• 2 small onions, chopped
• 2 garlic cloves, thinly sliced
• 1 small zucchini (green or yellow is fine), thinly sliced
• 4 medium ripe tomatoes, diced or sliced (you can use canned tomatoes too, it’s about the equivalent of a 16ozish can, drained)
• 2 tsp thyme

You will need a dutch oven or similar oven-proof pot to make this recipe, so make sure you have it before you start up. Preheat your oven to 400F and place your fish fillets in a large tupperware or on a plate (something you can cover that is large enough to hold the fish without bending them). Squeeze the lemon on top and refrigerate for a half hour while the oven preheats.

Take out the fillets and sprinkle with about 1/4 tsp salt and some pepper. Heat 1 tbsp oil in the dutch oven over medium heat and then add your onions, cooking until golden brown (about 12 minutes). Add the garlic and cook for 2-3 more minutes and remove from the heat. Top the oil/onion/garlic mixture with half the zucchini slices, tomatoes, and thyme. Drizzle with 1 1/2 tsp oil (you can eyeball this really), sprinkle with 1/4 tsp salt (again, you should eyeball this), and season with pepper. Place the cod on top and then layer the remaining zucchini, tomatoes, thyme, oil and salt on top. Season again with pepper.

Now stick this in the oven, covered, for 10 minutes. Open up, try to wiggle it around and spoon some juices back on top, and then bake some more, without the cover this time, for 15 minutes.

THEN YOU EAT IT. You can serve this with some delicious bread to soak up juices and it’s great. You’re welcome!