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Provence
is a region in southern France bordering the Mediterranean
Sea. This delicate fish dish, flavored with herbs, chopped
black olives, extra virgin olive oil and white wine encapsulates
the flavors of the region.
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| 3
tablespoons extra
virgin olive oil |
| 2
tablespoons white wine |
| 1
clove garlic—finely chopped |
| 6
pitted black olives—finely
chopped |
| 1
tablespoon finely chopped fresh flat-leaf parsley |
| ½
teaspoon Dijon mustard |
| ½
teaspoon sea salt |
| ¼
teaspoon fresh ground black pepper |
| 2
x 6 oz (180g) uncooked white fish fillets (such as cod
or snapper) |
| 2
large square pieces of aluminum foil |
| 16
green beans—ends trimmed |
| 10
cherry tomatoes—halved |
| 10
thinly sliced red onion rings |
PREHEAT
the oven to 225°C /440°F. MIX together the olive oil,
white wine, garlic, olives, parsley, mustard, salt and pepper
until well combined. PLACE half the green beans and cherry
tomatoes in the center of each piece of foil. PLACE a fish
fillet on top of each bed of vegetables. SPOON half the oil
mixture over each fillet and arrange the red onion rings on
top. FOLD the foil over the fish and vegetables and seal the
foil parcels tightly. PLACE the parcels on a baking tray and
cook in a preheated oven for 16 minutes. REMOVE parcels from
the oven and open (be careful, the steam is very hot). TRANSFER
the fish and vegetables from the foil packets to serving plates
and drizzle with the cooking juices. SERVE with steamed or
boiled potatoes sprinkled with freshly cracked pepper and
sea salt and drizzled with a little extra virgin olive oil.
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Vietnamese
Baked Fish. Tender fillets of fish combined
with chopped tomatoes, fresh mint and Vietnamese-style
seasonings then baked in foil to infuse the flavors. |
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Salade
Niçoise. A hearty Provençal salad
with tuna, anchovies, boiled eggs, tomatoes, potatoes,
lettuce, green beans, olives and a tangy dressing.
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Tapenade.
A luscious Provençal paste made with olives,
olive oil, anchovies, capers and garlic. |
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