Recipe: Provençal Fish | Andrew Zimmern

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.

Cut small new potatoes into thin slices.

Preheat a skillet over medium heat and add 2-3 tablespoons of olive oil.

Fry the sliced potatoes until one side is nice and brown and crispy.

Season the potatoes with a small sprig of rosemary and 3-4 sprigs of thyme.

Once the potatoes are browned, transfer them to a side plate along with the herbs.

Quarter 3 shallots and slice 2-3 cloves of garlic thinly.

Add the shallots and garlic to the skillet and cook until the shallots are browned and the garlic is fragrant.

Cut 1 large tomato into wedges and add to the skillet, cooking until the tomatoes wilt and add liquid to the pan.

Return the crispy thyme and rosemary to the skillet and let everything cook for about 6-7 minutes.

Prepare the fish by removing the center bones and skin, cutting it into fillets.

Dredge the fish fillets in seasoned flour.

Add more olive oil to the skillet and place the fish fillets in, browning them quickly on one side.

Flip the fish and cook for another 35 seconds, then transfer to the side plate.

Add about 1/4 cup of white wine to the skillet, scraping up any bits.

Arrange the fish in the skillet with the other ingredients and let it finish cooking in the liquid.

Add a handful of oil-cured black olives and some coarsely chopped fresh parsley to the skillet.

Plate the dish by placing a pile of potatoes, tomatoes, olives, and garlic on each plate, then add a piece of fish on top.

Spoon some of the pan sauce over the fish and finish with a spritz of lemon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens