Provencal Marinated Fish - A Step By Step Recipe With A Photo
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Video: Provencal Marinated Fish - A Step By Step Recipe With A Photo
Everyone loves marinated fish, this dish is desirable on any snack table. However, we often make the onion-carrot version. And I want to offer an option that is close in spirit to the cuisine of the south of France.
To cook tasty and healthy fish in a tomato marinade in Provencal style, you do not need any special products. It's simple: juicy onions, bright bell peppers and tomatoes. In summer - ripe seasonal, in winter - canned in their own juice or homemade sauces. A little patience and a couple of pinches of fragrant Provencal herbs - and a bright, light dish on the table!
Purpose: For lunch / healthy lunch
Dish: Hot dishes
Cuisine geography: French / European
- Fish - 1.5 Kilograms (low-fat varieties, the weight is indicated for already cut fish)
- Onion - 1 Piece (large)
- Sweet pepper - 1 Piece (better red, larger)
- Pureed tomatoes - 300 Milliliters (can be replaced with tomatoes in their own juice)
- Dry white wine - 150 Milliliters
- Olives - 10-12 Pieces
- Capers - 1 Tbsp. the spoon
- Olive oil - 2 tbsp. spoons
- Provencal Herb Blend - 1 Pinch (Generous)
- Black Pepper - To taste
- Sugar - 1 Pinch
- Salt - To taste
- Bay leaf - 1-2 Pieces (small)
How to cook "Provencal Marinated Fish"
Cut the fish into fillets with skin and cut into medium slices at the rate of 2-3 slices per serving. I cook such a dish from pink salmon, or cod, or char. Even regular pollock will be delicious. Season the fish with salt and pepper to taste. Finely chop the onion and bell pepper into strips. At the bottom of a deep mold - better than a ceramic one - pour a spoonful of olive oil and put half of the onion and pepper in a thin layer. Season with salt and pepper to taste. Lay a layer of fish on top. Repeat layers one more time. Sprinkle the top layer of fish with halved olives, washed capers and Provencal herbs. Add bay leaf, drizzle with a second spoonful of olive oil and pepper. Pour over with a mixture of mashed tomatoes, a pinch of sugar and dry white wine. You can cook fish without wine, and even replace mashed tomatoes with tomato juice.All autumn I cook mashed tomatoes with salt and a little sugar, boiling them down to a third of the original volume. I roll it up in sterile jars with hot filling and use it all winter, adding it to many dishes.