Cabillaud et légumes à la Provençale

white fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option, while canned tuna is more affordable.

black olives

🥗Healthier: green olives

💰Cheaper: canned black olives

Green olives are often lower in sodium.

herbs de Provence

🥗Healthier: dried thyme

💰Cheaper: mixed Italian herbs

Dried thyme offers a similar flavor profile.

Preheat the oven.

Prepare a bed of chopped tomatoes and vegetables (peppers, aubergine, courgette, échalotes, and garlic) in a baking dish.

Place the dos de cabillaud on top of the vegetable bed.

Drizzle with olive oil and season with salt and pepper.

Sprinkle with chopped parsley.

Bake until the fish is cooked through and the vegetables are tender.

Serve topped with fresh roquette and a drizzle of balsamic vinegar.

Cooking Techniques

Spice Level:

Dietary

Allergens