Provencal fish
4 servings
60 minutes
Provençal fish is the embodiment of Mediterranean elegance and French culinary art. This recipe originates from Provence, a region rich in aromatic herbs, fresh vegetables, and olives. White fish baked in a rich tomato-wine sauce with Provençal herbs acquires a delicate flavor with subtle sweet-sour notes. Olives add a light spiciness, while lemon juice refreshes the dish, making it perfectly balanced. Provençal fish is served hot and pairs wonderfully with fresh baguette or rice.
1
Sauté chopped onion and garlic for a couple of minutes in heated oil over medium heat.
- Onion: 0.5 piece
- Garlic: 1 clove
2
Add tomatoes, olives, Provencal herbs, salt and pepper.
- Cherry tomatoes: 300 g
- Black olives: 50 g
- Herbes de Provence: 0.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
3
Pour in the wine and cook until it evaporates.
- White wine: 1 ml
4
2 pieces of white fish (cod, tilapia) weighing 200 grams each seasoned with salt and pepper, placed in a greased dish, and covered with sauce.
- White fish fillet: 400 g
- Salt: to taste
- Ground black pepper: to taste
5
Sprinkle with lemon juice.
- Lemon juice: 1 tablespoon
6
Bake in the oven at 200 degrees for 8-10 minutes.
