EMERIL'S FISH PROVENCAL
My wife, Alden, is a big fan of fish prepared this way. It's a perfect method for grilling fragile fillets, and with the vegetables you've got an all-in-one meal!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Heat grill to medium. In a small bowl, combine lemon zest, Italian seasoning, red-pepper flakes, anise seed, 3/4 teaspoon salt, and teaspoon pepper. Set spice mixture aside.
- Place four 14-inch squares of heavy-duty aluminum foil on a work surface. Dividing evenly, place onion on one half of each square (leaving a 2-inch border), followed by the zucchini; season with salt and pepper. Top with fish; sprinkle with spice mixture. Top with tomato; drizzle with oil. Fold foil over ingredients; crimp edges to seal.
- Place packets on grill. Cover and grill until fish is just cooked through, 10 to 12 minutes. Remove packets from grill; open carefully (hot steam will escape), and transfer fish Provencal to serving plates.
Nutrition Facts : Calories 383 g, Fat 23 g, Fiber 2 g, Protein 35 g
SWORDFISH PROVENCAL
Steps:
- For the sauce, heat the olive oil in a large (12-inch) saute pan. Add the onions, fennel, bell peppers, and garlic and cook over medium-low heat for 10 minutes, stirring occasionally, until the vegetables are soft. Put the tomatoes with their juices in a food processor fitted with the steel blade and pulse several times, until very large diced. Add the tomatoes to the sauce, then the chicken stock, white wine, anchovies, 1 teaspoon salt, and 1 teaspoon pepper. Simmer over low heat for 25 to 30 minutes, stirring occasionally, until thickened. Add the chopped basil, capers, and butter and cook for 1 minute.
- Meanwhile, prepare a grill with hot coals. Brush the swordfish with olive oil and sprinkle with salt and pepper. Grill over high heat for 5 minutes on each side until the center is no longer raw. Don¿t overcook! Place a puddle of sauce on a serving plate, arrange the swordfish on top, and garnish with extra basil. Serve hot or at room temperature.
COD PROVENçAL
Gordon cooks a one-pan dish for two that has all the flavours of the sun-drenched south of France
Provided by Gordon Ramsay
Categories Dinner, Main course
Time 55m
Number Of Ingredients 13
Steps:
- Neatly trim the cod fillets. Score the skin of each fillet 3-4 times at regular intervals. Lay the fish in a shallow dish and sprinkle both sides of the fillets with the salt and some freshly ground black pepper. Set aside or chill overnight, see box, far right.
- Deseed and finely slice the peppers, then finely grate the garlic and lemon zest over the peppers. Carefully slice the fennel on a mandolin, or as finely as possible with a sharp knife, then tip half the fennel into a bowl of iced water and set aside.
- Brush the salt off the fish or, if it has dissolved, wipe the brine off with kitchen paper. Heat 2 tbsp of olive oil in a large non-stick pan, cook the fish, skin side down, for 4 mins until the skin is crisp and browned, then remove from the pan.
- Put 1 tbsp more oil into the pan. Fry the fennel and the marinated peppers together for 4-5 mins until soft and starting to brown. Throw in the tomatoes and the balsamic vinegar, then continue to cook for 2-3 mins until they soften and release their juices. Scatter over the olives, capers and herbs, then toss everything together.
- Nestle the fish fillets, skin side up, among the vegetables, then lower the heat and simmer, uncovered, for 5-6 mins until the fish is just cooked through. Lift the fish from the pan and give the sauce a final simmer and stir, then turn off the heat. This dish is better served warm rather than hot, so don't worry about the vegetables or fish resting before you serve.
- Drain the reserved fennel and pat dry with kitchen paper. Toss with the juice from half the grated lemon, 2 tbsp olive oil and the anchovies. To serve, spoon the vegetables into the middle of two large dinner plates. Sit the cod, skin side up, on top of the vegetables and top with a neat bundle of fennel salad. Drizzle everything with a touch more oil, then scatter with the small basil leaves.
Nutrition Facts : Calories 633 calories, Fat 42 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 19 grams sugar, Fiber 8 grams fiber, Protein 45 grams protein, Sodium 5.33 milligram of sodium
WHITE FISH PROVENCAL
This recipe comes together easily and is tasty. I've used orange roughy and mahi mahi fillets with success. This is a revised recipe for health from the Saturday Evening Post: The Mediterranean Diet.
Provided by Southern Lady
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Place fish fillets in a oven safe baking dish.
- Drizzle 1-1/2 T Olive Oil over fish. Rub oil on both sides and Salt & Pepper.
- Sprinkle fish with Onion and Garlic Powders, Basil and Thyme herbs.
- Top with a 1-1/2 heaping T of Stewed Tomatoes per fillet
- Pit and slice Olives into halves or quarters and sprinkle on top of tomatoes(Kalamata is delicious in this recipe).
- Splash the tops of tomatoes & olives with White Wine and drizzle the remaining Olive Oil.
- Bake with a foil tent for 15 minutes or until fish is white and flakey.
BAKED FISH PROVENCAL
I love the sunny provencal flavors the vegetables and olives add to this baked fish recipe. I like it served with some saffron couscous and sauteed brocolli with a dusting of parmesan overall.
Provided by Geema
Categories Low Cholesterol
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450'F.
- Arrange fillets in 8x8x2" square baking dish.
- Saute onion, red bell pepper and garlic in oil in medium-size skillet over medium heat for 3-5 minutes or until softened.
- Add tomatoes, capers, basil, olives, lemon juice, oregano, salt if using, and pepper.
- Simmer,stirring occasionally, 8 minutes.
- Spoon sauce over fish.
- Bake in preheated 450'F.
- oven for 10-15 minutes or until cooked through.
Nutrition Facts : Calories 335.3, Fat 9.7, SaturatedFat 1.4, Cholesterol 99.3, Sodium 697.9, Carbohydrate 18.9, Fiber 4.4, Sugar 9.9, Protein 43.6
SALVADORIAN BAKED FISH
My grandmother has been making this recipe for our family for as long I can remember. This will work on any white fish. To our family, when it comes to cooking fish, it needed to be perfect. Believe me, if you only knew! This recipe is a real winner.
Provided by Jay
Categories Main Dish Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish with 1 teaspoon olive oil.
- Rub remaining olive oil over the fish fillets and place into the baking dish. Season fish with garlic powder, salt, and black pepper; top with minced garlic. Drizzle lime juice over the fish. Arrange lemon slices, tomato slices, onion slices, and bell pepper slices atop the fish. Cover baking dish tightly with aluminum foil.
- Bake in preheated oven until fish flakes easily with a fork, 30 to 40 minutes.
Nutrition Facts : Calories 533.8 calories, Carbohydrate 13.3 g, Cholesterol 182.1 mg, Fat 27.2 g, Fiber 3.3 g, Protein 59.7 g, SaturatedFat 4 g, Sodium 159.4 mg, Sugar 3.3 g
OVEN-POACHED HALIBUT PROVENCAL
This is hands-down one of my most favorite fish dishes to make. Any white fish can be substituted for the halibut. I believe it comes from a Cooking Light cookbook. Everyone who's tasted it loves it!
Provided by C in PA
Categories Halibut
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Place wine and fish in an oiled 13"x9" baking dish.
- Combine tomato through garlic, and spoon over fish.
- Bake 35 minutes.
- Preheat broiler.
- Combine breadcrumbs, parmesan cheese, and olive oil.
- Sprinkle over fish, and broil until toasted.
- Serve.
FISH PROVENCALE
This is a family favourite from an old BH&G cookbook. I normally use sole, but you can substitute with whatever fish you prefer or is available.
Provided by CountryLady
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Thaw fish, if frozen.
- Sprinkle each fillet with salt& pepper.
- Roll up fillets& secure with tooth pick.
- Cook onion, garlic& mushrooms In butter or margarine in a large skillet for about 5 minutes.
- Add wine, tomatoes, parsley, sugar& bouillon and bring to a boil.
- Add fish, reduce heat, cover& simmer for 15- 20 minutes or until fish flakes easily.
- Remove fish to a platter, cover& keep warm.
- Boil skillet mixture, uncovered, til reduced to about 1 1/2 cups.
- Combine water& corn starch& add to skillet.
- Cook, stirring constantly,'til mixture is thickened& bubbly.
- Spoon sauce over fish.
More about "baked fish provencal food"
EASY 30-MINUTE PROVENCAL FISH RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.4/5 (52)Total Time 30 minsCategory Dinner, EntreeCalories 278 per serving
GRILLED FISH PROVENCAL (GF) - THE NOURISHING HOME
From thenourishinghome.com
BAKED COD PROVENCAL RECIPE | RECIPELAND
From recipeland.com
FISH FILLETS PROVENçAL - RECIPE - FINECOOKING
From finecooking.com
WHITE FISH PROVENCAL RECIPE - FOOD CHANNEL
From foodchannel.com
QUICK AND EASY FISH PROVENçAL RECIPE - DELICIOUS.
From deliciousmagazine.co.uk
ROASTED PROVENçAL FISH | TESCO REAL FOOD
From realfood.tesco.com
PROVENçAL-STYLE BAKED FISH - BLUE APRON
From blueapron.com
COOKING FRENCH WITH ROSé: BAKED HALIBUT PROVENçAL
From lacrema.com
PROVENçAL BAKED FISH WITH ROASTED POTATOES & MUSHROOMS
From eatingwell.com
5/5 (1)Total Time 1 hrCategory Healthy Halibut RecipesCalories 276 per serving
- Toss potatoes, mushrooms, 1 Tbsp. oil, salt, and pepper in a large bowl. Transfer to a 9x13-inch baking dish. Roast until the vegetables are just tender, 30 to 40 minutes.
- Stir the vegetables, then stir in garlic. Place fish on top. Drizzle with lemon juice and the remaining 1 Tbsp. oil. Sprinkle with herbes de Provence. Bake until the fish is opaque in the center and flakes easily, 10 to 15 minutes. Garnish with thyme, if desired.
9 CLASSIC DISHES FROM PROVENCE TO TRY THIS SUMMER - FRENCHLY
From frenchly.us
OVEN BAKED FISH - JUSTCOOK | FRESH MADE EASY
From justcook.ae
WOOLWORTHS SUPERMARKET - BUY GROCERIES ONLINE
From woolworths.com.au
GRILLED FISH PROVENCAL - NEILS HEALTHY MEALS
From neilshealthymeals.com
FISH PROVENçAL | WILLIAMS SONOMA
From williams-sonoma.com
BAKED FISH PROVENCAL RECIPE BY MAGICAL.PALATE | IFOOD.TV
PAN ROASTED FISH WITH PROVENçAL SAVOURY CRUMBLE - MAISON MIRABEAU
From maisonmirabeau.com
FISH PROVENçAL | WILLIAMS SONOMA
FOOD IN PROVENCE: 12 DELICIOUS FOODS TO EAT IN SOUTHERN FRANCE
From beerandcroissants.com
A VARIATION ON PROVENçAL SEAFOOD STEW - PERFECTLY PROVENCE
From perfectlyprovence.co
PROVENçAL FISH FILLETS RECIPE - EATINGWELL
From eatingwell.com
MEDITERRANEAN OVEN BAKED FISH WITH TOMATO SAUCE AND PAPRIKA
From littlecookingtips.com
FISH & SEAFOOD ARCHIVES - PERFECTLY PROVENCE
From perfectlyprovence.co
PROVENCAL BRAISED FISH RECIPE - LOS ANGELES TIMES
From latimes.com
16 BEST RECIPES FROM PROVENCE, FRANCE - SNIPPETS OF PARIS
From snippetsofparis.com
WHITEFISH PROVENçALE - CHEF MICHAEL SMITH
From chefmichaelsmith.com
MEDITERRANEAN BAKED FISH RECIPE WITH TOMATOES AND CAPERS
From themediterraneandish.com
BAKED COD PROVENçAL; COOKING FISH, THE WEEKLY MENU
From thymeforcookingblog.com
FISH & SEAFOOD ARCHIVES - PAGE 8 OF 8 - PERFECTLY PROVENCE
From perfectlyprovence.co
MAKE PROVENCAL FISH SOUP FROM SCRATCH IT’S WORTH IT
From perfectlyprovence.co
10 MOST POPULAR PROVENçAL DISHES - TASTEATLAS
From tasteatlas.com
WHAT TO EAT IN PROVENCE | FRENCH FOOD | FRENCH WATERWAYS
From french-waterways.com
BAKED FISH RECIPE PROVENCAL - YOUTUBE
From youtube.com
PROVENçAL RECIPES THAT WILL GIVE YOU A TASTE OF THE SOUTH OF FRANCE
From marthastewart.com
OVEN BAKED FISH à LA PROVENçALE - STEVEN MASLEY MD, LLC
From drmasley.com
PARCHMENT BAKED COD WITH TOMATOES - FAMILYSTYLE FOOD
From familystylefood.com
50 BAKED FISH RECIPES TO MAKE IN YOUR OVEN | ALLRECIPES
From allrecipes.com
BAKED COD PROVENCAL - PINCH OF NOM
From pinchofnom.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love