Fish with vegetables in Provencal style
4 servings
30 minutes
Fish with vegetables Provencal style is a true hymn to Mediterranean cuisine, where the freshness of ingredients meets rich aromas. This recipe has roots in France, in sunny Provence, where simplicity and sophistication go hand in hand. The white fish fillet becomes tender by baking in foil, while the vegetables are infused with the aroma of olive oil, white wine, and fragrant herbs. A light hint of garlic and olives adds depth to the flavor, while mustard and black pepper make the dish spicy. The fish remains juicy and the vegetables crispy, creating a harmony of textures. This dish is perfect for a light dinner; it pleases the eye and satisfies the palate. It is best served with a glass of chilled white wine and fresh bread to fully experience the Provencal spirit.
1
Preheat the oven to 220 degrees.
2
In a bowl, mix olive oil, white wine, minced garlic, finely chopped olives, parsley, mustard, salt, and pepper.
- Extra virgin olive oil: 3 tablespoons
- Dry white wine: 2 tablespoons
- Garlic: 1 clove
- Pitted olives: 6 pieces
- Chopped parsley: 1 tablespoon
- Dijon mustard: 0.5 teaspoon
- Sea salt: 0.5 teaspoon
- Freshly ground black pepper: 0.3 teaspoon
3
Take 2 sheets of foil, place half of the green beans on each, after cutting off the ends, and halved cherry tomatoes.
- Green beans: 16 pieces
- Cherry tomatoes: 10 pieces
4
Place a piece of fish on top of the vegetables and drizzle with the prepared dressing. Top with sliced onions in thin rings.
- White fish fillet: 360 g
- Extra virgin olive oil: 3 tablespoons
- Red onion: 0.3 head
5
Wrap the foil tightly and place it on a baking sheet. Send it to the oven for 16 minutes.
6
Carefully open the foil and transfer the fish and vegetables to serving plates. Drizzle with the juices. Sprinkle with sea salt and freshly ground black pepper, lightly drizzle with olive oil, and serve.
- Sea salt: 0.5 teaspoon
- Freshly ground black pepper: 0.3 teaspoon
- Extra virgin olive oil: 3 tablespoons