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Provençal Fish Gratin captures the essence of Mediterranean cooking, where delicate white fish meets sun-ripened vegetables and aromatic herbs. This light yet flavorful dish brings the warmth of southern French cuisine directly to your table, highlighting the natural flavors of fresh fish enhanced by a vibrant tomato-based sauce.
This recipe transforms simple fish fillets into an elegant Mediterranean feast, with a vegetable-rich Provençal sauce that makes even reluctant fish eaters come back for seconds.
Key Ingredients
- White Fish Fillets (4 pieces): Choose thick, firm fillets like cod for best results
- Tomato Pulp (400g): San Marzano tomatoes preferred for their rich flavor
- Red Bell Peppers (2): Select ripe, meaty peppers
- Red Onion: Adds natural sweetness to the sauce
- Fresh Herbs: Bay leaf, rosemary, and thyme for authentic flavor
- Olive Oil: Use high-quality extra virgin olive oil
Step-by-Step Instructions
- 1. Preparation (15 minutes)
- * Slice peppers into 1cm strips
* Thinly slice red onion
* Mince garlic, removing the core
* Create an herb bundle with thyme, rosemary, and bay leaf
* Check fish for bones - 2. Provençal Sauce (20 minutes)
- * Heat olive oil in a large pan
* Sauté onions until translucent
* Add garlic and peppers, cook 5 minutes
* Add tomato pulp and herbs
* Simmer 15 minutes to concentrate flavors - 3. Final Assembly (25 minutes)
- * Heat oven to 200°C
* Place fish in baking dish
* Cover with sauce
* Bake 20 minutes until fish is just cooked
This recipe comes from a small restaurant in Provence, where the chef shared her secret of properly reducing the sauce before baking.
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Serving Suggestions
Mediterranean-inspired sides with low glycemic index:
- Herbed brown basmati rice
- Vegetable quinoa
- Olive oil mashed celeriac
This dish perfectly balances nutrition and Mediterranean flavors, ideal for a satisfying yet light dinner.
Recipe Variations
- Add summer zucchini
- Include button mushrooms for texture
- Top with toasted pine nuts
Storage Instructions
Store in refrigerator for up to 24 hours. Reheat covered with foil to maintain moisture.
Frequently Asked Questions
- → Can frozen fish be used?
- Yes, but make sure to fully thaw and pat the fish dry to avoid excess water in the dish.
- → Can I make the sauce ahead of time?
- Absolutely, the sauce can be made up to two days in advance and stored in the fridge.
- → Is this dish freezable?
- Freezing isn’t recommended as the fish texture might change after thawing.
- → What pairs well with this dish?
- Serve it with rice, steamed potatoes, or fresh bread for a perfect combination.
- → How do I know when the fish is done?
- The fish is ready when it flakes easily with a fork and turns opaque.