This straightforward fish Provençale is filled with Mediterranean flavors and solely takes about 20 minutes to make. It’s a easy dish that may be served as a part of a weeknight dinner, or as a country meal with a recent baguette, a salad, and a calming glass of wine.
I really like recipes that look and style a little bit fancy however require little or no effort — and this fish Provençale is precisely that. The sauce is made in the identical skillet because the fish, utilizing only a handful of substances: tomatoes, garlic, white wine, onions, and capers. Because the fish cooks, the wine reduces, the tomato sweetens, and the capers add a salty, briny end.
It’s delicate, recent, and excellent whenever you need one thing satisfying however not heavy. I’d place this dish in the identical class as this tuna steak with tomato relish or salmon en papillote.
Why I Love This Recipe
The white wine and capers give the dish an elevated, restaurant-style style, whereas the recent tomato retains it mild and summery.
It’s additionally very versatile. You should utilize halibut, cod, snapper, or one other agency white fish, and the entire dish comes collectively in a single skillet with minimal prep.
What Is Fish Provençale?
Fish Provençale is an easy Mediterranean-style fish dish impressed by the flavors of Provence, within the south of France. The precise substances can range, however Provençale-style dishes usually embrace tomatoes, garlic, olive oil, herbs, wine, olives, or capers.
This model is deliberately stored easy to hurry up the cooking time. The fish is gently cooked in a combination of white wine, onion and tomato, till the liquid reduces into a lightweight and fruity sauce.
Components
- Olive oil: Olive oil provides a component of fruitiness and is used to fry the onion and garlic.
- Yellow onion or shallot: Each work nicely. Yellow onion has a sharper and sweeter style whereas a shallot is milder and extra delicate general.
- Garlic: One minced garlic clove is sufficient to fragrance the sauce with out overpowering the fish.
- Agency white fish: Halibut, cod, snapper, sea bass, or haddock are all good choices. Select fillets which might be about 6 to eight ounces every.
- Tomato: One giant tomato, chopped, provides sweetness, fruitiness, acidity, and provides the sauce a chunky texture.
- White wine: Sauvignon Blanc, Pinot Grigio, or some other crisp white wine that you just wish to drink. Keep away from dessert wines as they’re too candy and might make the sauce style unbalanced.
- Capers: Capers add a salty, briny pop that offers the sauce its Mediterranean aptitude.
- Salt and pepper: To steadiness the flavors, if wanted.
How To Make Fish Provençale
For the complete ingredient measurements and step-by-step directions, scroll all the way down to the recipe card.
- Begin by softening the onion or shallot in a little bit olive oil. Add the garlic, fish, chopped tomato, and white wine, then cowl the skillet with a lid and let the whole lot gently simmer till the fish is sort of cooked by means of.
- End the dish with capers and let the sauce scale back for a couple of extra minutes, till the fish is tender and flaky. Spoon the tomatoes and capers over the fish, season to style, and serve heat.
Variations
- For a extra traditional Provençale taste, add a couple of chopped olives with the capers.
- For a little bit warmth, add a pinch of crimson pepper flakes with the garlic.
- For an herby end, sprinkle the dish with freshly chopped parsley or basil proper earlier than serving.
- For a richer sauce, add a small pat of butter on the finish and gently swirl it into the pan sauce.
Recipe Cooking Suggestions
- Use a agency white fish so the fillets maintain their form whereas simmering. Delicate fish tends to crumble when cooked for an extended time.
- Hold the warmth mild as soon as the wine involves a boil. Fish cooks rapidly, and a decrease simmer helps hold it tender and flaky.
- Wait till the tip to season with salt. Since capers are already fairly salty, wait till the cooking is completed earlier than seasoning the sauce.
- Use a skillet with a lid. Overlaying the pan helps the fish cook dinner evenly and keep moist.
What To Serve With Fish Provençale
This dish is mild and saucy, so it pairs nicely with easy sides that may take in all the intense flavors of the sauce.
Serve it with crusty bread, roasted potatoes, couscous, or a bowl of Japanese rice. It’s additionally beautiful with a easy inexperienced salad, a refreshing Japanese cabbage salad, sautéed inexperienced beans, or roasted asparagus.
And lastly, pair it with a calming glass of glowing white or rose for the proper summer time meal.
Storing Leftovers
Fish is finest served recent, however leftovers may be saved in an hermetic container within the fridge for as much as 2 days.
Reheat gently in a skillet over low warmth, lined, for a couple of minutes. You may as well microwave it briefly on low or medium, however watch out to not overheat the fish or it could grow to be dry.
Did you want this recipe? Are there modifications you made that you just wish to share? Share your ideas and suggestions within the feedback part under!
Fish Provençal
This straightforward Fish Provençale is made with flaky white fish, recent tomato, garlic, white wine, and capers. It’s mild, vibrant, and prepared in about 20 minutes — excellent for a easy summer time dinner.
- Prep Time: 10 minutes
- Cook dinner Time: 12 minutes
- Whole Time: 22 minutes
- Yield: 2 servings 1x
- Class: Fish and seafood
- Methodology: Skillet
- Delicacies: French
- Weight loss plan: Low Calorie
- Fry the onions. In a medium to giant skillet over medium warmth, add the oil. When the oil is scorching, swirl it round to evenly coat the skillet. Add the onions and cook dinner for two minutes, till the onions are mushy.
- Cook dinner the fish. Add the garlic, fish, chopped tomatoes, and white wine. Deliver the wine to a boil and decrease the warmth. Cowl with a lid and cook dinner for five minutes. Take the lid off and add the capers. Stir and cook dinner uncovered for 3-4 minutes, till the liquid has evaporated and the fish is totally cooked.
- Serve. Plate the fish and high with the sauce. Season with salt and pepper and serve instantly.
Diet
- Serving Measurement: 1 serving
- Energy: 327
- Sugar: 1.2g
- Sodium: 257mg
- Fats: 10g
- Saturated Fats: 1.7g
- Unsaturated Fats: 1.4g
- Trans Fats: 0g
- Carbohydrates: 4.3g
- Fiber: 0.7g
- Protein: 42.6g
- Ldl cholesterol: 111mg
Steadily Requested Questions
Agency white fish works finest. Halibut, cod, snapper, sea bass, and haddock are all good choices. Attempt to use fillets which might be comparable in thickness in order that they cook dinner evenly.
Sure. You possibly can exchange the white wine with rooster broth, vegetable broth, or seafood inventory. The flavour received’t be as recent and vibrant so I like to recommend squeezing a little bit recent lemon juice on the finish.
Sure you may however for one of the best and freshest sauce, stick with recent tomatoes. If utilizing canned tomatoes, use a small quantity of diced tomatoes and drain a few of the liquid first so the sauce doesn’t grow to be too watery.
The fish is prepared when it flakes simply with a fork and is opaque within the middle. The precise cooking time will rely upon the thickness of the fillets.
No, this model shouldn’t be spicy. When you like a little bit warmth, including a pinch of crimson pepper flakes ought to do it.
I don’t suggest freezing this dish as a result of the feel of the fish and sauce will deteriorate.