White Fish or Salmon Provençal

I first ate fish prepared this rustic way in Belesta, France in the 90s.  It was so tasty and so different from other fish I’d had that I decided to reproduce the recipe myself.  It is fresh and moist with a  taste of tomato and herbs that does not disguise the delicate taste of the fish.  A bonus is that it does make your kitchen stink of fish for hours afterward.  I use salmon, haddock or cod–about 1/2 to 3/4 lbs per person.  The sauce is good for about 4 servings.

White Fish or Salmon Provençal

White fish (I use salmon, haddock, or cod)

2 T. olive oil (1 T. for baking fish; 1 T. for making sauce)

1/3 to 1/2 cup of chopped onion

4 medium tomatoes, chopped very small (you can seed and skin them, if you wish, but I don’t find it necessary)

1/3 cup halved and pitted black olives (kalamattas work very well)

3 T. dry white wine

1 T. fresh basil, chopped (1 t. if you are using dry basil)

1 small clove garlic, chopped

1 t. fresh thyme (1/4 tsp if using dry)

Coat bottom of baking dish with 1 T. of the olive oil.  Lay fish in baking dish–do not overlap. Sprinkle lightly with salt and pepper. Bake at 375 for 15 minutes.

While fish is baking, heat oil in saucepan on medium heat.  Add onion and saute until transparent (3-5 minutes).  Add the rest of the ingredients, including the spices.  Bring quickly to boil.  Turn down low to simmer for about 5 minutes or until tomatoes have begun to break down.

When fish is finished baking, spoon sauce over the top and put back into the oven for 5-7 minutes or until fish flakes.