Red Mullet a la Provençal | Mediterranean Cuisine.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Canned olives are often less expensive and readily available.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth provides a savory flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with good fats.

red mullet

🥗Healthier: snapper

💰Cheaper: tilapia

Snapper is a similar fish with a comparable flavor.

Chop the potatoes and add a twist of sea salt and black pepper.

Add 2 tablespoons of herbes de Provence and 4 tablespoons of oil from the sun-dried tomatoes to the potatoes and mix well to coat them.

Use a tagine or a large skillet and coat it with oil from the sun-dried tomatoes.

Add the potatoes to the skillet and set the burner to medium heat, cooking for 15 minutes with the lid on.

After 15 minutes, turn off the heat but keep the lid on for another 50 minutes on medium heat.

After 50 minutes, stir the potatoes and add a twist of black pepper.

Lower the heat between medium and low and let it cook for another 30 minutes, mixing occasionally.

Lower the heat to medium and cook for another 15 minutes, seasoning the red mullet with white truffle flavored olive oil and white truffle flavored salt.

Prepare the oven by heating it to 200 degrees Celsius, using only the top grill.

Grill the red mullet for about 10 minutes until cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens