Best 3 White Fish Provencal Recipes

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White Fish Provencal is a classic French dish that combines the delicate flavor of white fish with a vibrant Mediterranean-inspired sauce. This Provencal sauce is a delightful blend of fresh tomatoes, aromatic herbs, and savory garlic, capturing the essence of the sunny Provence region. The tender fish fillets are cooked to perfection, absorbing the vibrant flavors of the sauce, resulting in a harmonious and delectable dish.

The recipes in this article offer a variety of takes on this Provencal classic. From a traditional version featuring sea bass and a rich tomato sauce to a lighter variation using tilapia and a zesty lemon-herb sauce, these recipes cater to diverse tastes and preferences. Whether you're a seasoned home cook or just starting your culinary journey, you'll find a recipe here that will tantalize your taste buds and transport you to the picturesque landscapes of Provence.

Check out the recipes below so you can choose the best recipe for yourself!

EMERIL'S FISH PROVENCAL



Emeril's Fish Provencal image

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

2 teaspoons finely grated lemon zest
1 teaspoon dried Italian seasoning
1/4 teaspoon red-pepper flakes
1/4 teaspoon anise seed, crushed
Coarse salt and ground pepper
1 small sweet onion, such as Vidalia, thinly sliced crosswise
6 small zucchini, thinly sliced
4 haddock, cod, or striped bass fillets (6 ounces each)
1 large tomato, seeded and chopped
1/4 cup plus 2 tablespoons extra-virgin olive oil

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

WHITE FISH PROVENCAL



White Fish Provencal image

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

16 ounces firm white fish fillets, 3/4-1-inch thick
3 tablespoons olive oil, divided
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4-1/2 teaspoon onion powder (your preference)
1/4-1/2 teaspoon garlic powder (your preference)
1/2 teaspoon basil leaves, dried and crushed to intensify flavor
1/2 teaspoon thyme leaves, dried and crushed to intensify flavor
8 ounces stewed tomatoes, drained of most liquid
1/2 cup olive (Kalamata, Green, or Black Olives)
1/4 cup white wine

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.

COD PROVENçAL



Cod Provençal image

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

2 cod fillets, skin on, each weighing about 175g, see box, far right
1 tsp coarse salt flakes
2 red peppers
1 garlic clove
1 lemon
2 fennel bulbs
6 tbsp olive oil
350g very ripe cherry tomato , halved
1 tbsp balsamic vinegar
handful pitted black olives
1 tbsp caper in brine, drained
small handful each lemon thyme, oregano and basil leaves, with a few smal basil leaves kept aside
20 marinated anchovy fillets, roughly chopped

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

Tips:

  • Use fresh, high-quality fish. This will make a big difference in the flavor of your dish.
  • Don't overcook the fish. Otherwise, it will become dry and tough. It should be cooked just until it is opaque in the center.
  • Use a variety of vegetables in your Provencal sauce. This will add flavor and color to the dish.
  • Don't be afraid to experiment with different herbs and spices. This is a great way to customize the dish to your own taste.
  • Serve the fish with a side of rice, pasta, or potatoes. This will help to soak up the delicious sauce.

Conclusion:

This classic French dish is a delicious and easy way to enjoy fresh fish. The combination of tender fish, flavorful sauce, and vibrant vegetables is sure to please everyone at the table. Whether you're a seasoned cook or a beginner, I encourage you to give this recipe a try. You won't be disappointed!

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