The term Provençal is used to describe a dish in the style of Provence. It highlights the main ingredients of the southwestern region of France – garlic, tomatoes and olive oil. Also, used frequently in this style of cooking are onions, olives, anchovies and capers. So feel free to call a dish ‘à la Provençal’ whenever you use these ingredients. It sounds oh so French!
Yield: 8 servings.
- 8 pieces skinless, boneless halibut (each piece about 5-ounces to 6-ounces)
- Sea salt and freshly cracked black pepper
- Extra virgin olive oil
- 4 garlic cloves, peeled, if large cut in half
- About ½ cup dry white wine, such as chablis
- 2 cups grape tomatoes, washed
- 1 small bunch fresh tarragon
- 1 small bunch fresh Italian parsley
- Preheat oven to 375 degrees F.
- Cut grape tomatoes in half or leave whole, if desired.
- Season each piece of fish with salt and pepper, to taste.
- Note: Use an extra large skillet (oven-proof) so all the pieces of fish fit without overcrowding the pan. Alternatively, use two oven-proof skillets or cook fillets in batches in a smaller pan and then transfer to baking dish for oven roasting.
- In large skillet, heat 3 tablespoons of olive oil over medium high. Sear the fish for about 2 minutes per side or until just golden.
- Immediately add white wine to the pan. Add 3 tablespoons of olive oil, garlic cloves and grape tomatoes to the pan.
- Transfer the pan to the oven and roast fish until cooked through and firm, about 7 to 10 minutes. (Cooking time depends on thickness of fish.) To test doneness of fish, insert small paring knife in the middle of the fish, the blade should come feeling just warm to the touch.
- Transfer the fish and vegetables onto 8 plates. Drizzle each plate with some of the pan juices and grape tomatoes. Tear some fresh tarragon and parsley leaves over each piece of fish.