Fish provençale
Prep
20m
Cook
15m
serves
4
Transport your guests to Provence with this French classic. With seafood, tomatoes, wine and olives, this recipe is big on Mediterranean flavours.
Ingredients (12)
- 100ml olive oil, plus extra to drizzle
- 1 onion, thinly sliced
- 4 garlic cloves
- 600g canned chopped tomatoes
- 1/2 cup pitted kalamata olives
- Pared rind of 1 small orange
- 1 bay leaf
- 100ml dry white wine
- 4 x 150g skinless white fish fillets (such as blue eye or snapper), deboned
- 20 small black mussels, scrubbed, beards removed
- 4 slices woodfired bread
- 1 tablespoon chopped flat-leaf parsley leaves
Method
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1.Preheat the oven to 170°C.
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2.Heat the olive oil in an oven-proof frypan over medium heat. Add the onion, season well with salt and pepper and cook, stirring, for 4 minutes or until softened. Slice 3 garlic cloves and add to the pan with the tomatoes, olives, orange rind and bay leaf. Cook for a further 1 minute. Add the wine, then place fish fillets in the pan in a single layer. Cover and place in the oven for 4 minutes. Add mussels and return to the oven for a further 4 minutes until the fish is cooked and the mussels have opened (discard any mussels that haven't opened after this time).
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3.Meanwhile, heat a chargrill pan over medium-high heat. Brush the bread with extra oil and grill until toasted. Halve the remaining garlic clove and rub bread with the cut side.
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4.Divide fish fillets and mussels among 4 shallow bowls, ladle over sauce and top with parsley leaves. Serve with the grilled bread.
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