See the first part of Summer Solstice here.
Sunday Lunch – Fish Provencal
It was a sunny Sunday again. After breakfast, mahal and I decided to go out for our usual hiking. Both weary and hungry after over an hour of walk at midday passing by wheat fields, forest and Swiss cows, how lucky I was this recipe I had to make is another easy one.
I couldn’t find halibut fillets in the French supermarket, so I relied to my stock knowledge presuming that halibut is closely related to cod fish. Since the latter is available, I bought it. But do correct me if I’m wrong.
- 4 halibut fillets, each 6 to 8 oz.
- Kosher salt and freshly ground pepper, to taste
- 2 tbs. dry white wine
- 1 lb. ripe tomatoes, cut into slices 1/2 inch thick
- 3 tbs. extra-virgin olive oil
- 1 garlic clove, minced
- 1 tbs. chopped fresh tarragon
- 1 tbs. chopped flat-leaf parsley
- 1/4 tsp. fresh thyme leaves
- 2 to 3 tbs. fine dried bread crumbs
- Preheat an oven to 375°F. Lightly oil a baking dish just large enough to hold the fillets snugly in a single layer.
- Place the fillets in the prepared baking dish, season lightly with salt and pepper, and drizzle with the wine. Arrange the tomato slices on top of the fish, overlapping them slightly if necessary.
- In a small bowl, stir together 2 Tbs. of the olive oil, the garlic, tarragon, parsley and thyme. Spoon the herb mixture evenly over the tomatoes, season with salt and pepper, and sprinkle with the bread crumbs. Drizzle with the remaining 1 Tbs. olive oil.
- Bake until the bread crumbs are browned on top and the fish is opaque throughout, 25 to 30 minutes. Serve immediately, directly from the baking dish. Serves 4.
Provencal dishes closely resemble the delectable cuisines of Italy and in this simple dish you can find fresh tomatoes, garlic and herbs that are the iconic ingredients of southern France. Personally I love Italian cuisines and same goes definitely with southern French cuisines. Particularly this Fish Provencal recipe is very easy and quick to make and yet you can leave your guests impressed with your cooking prowess. I guess I heard my mahal telling me, “Keep it up!” But then, I must have been too busy savoring this fishy dish!