Fish With Herbes De Provence Recipes

MONKFISH IN HERBES DE PROVENCE MARINADE

Steps:

• Cut the fish into cubes. Stir together the herbes de Provence, garlic, olive oil, and wine. Toss with the fish in a glass bowl, and refrigerate to marinate at least an hour.
• Cook's Note: At the same time, if you are using wooden skewers, be sure to cover them in cold water and leave to soak several hours. This will prevent them from bursting into flames on the grill.
• Preheat a grill. Season the fish with salt and pepper. Slide 3 cubes on each skewer, placing a thin half moon of lemon between each cube. Grill, turning frequently, until the fish is just opaque. Serve with lemon wedges, for squeezing.

LEMON HERB FISH DE PROVENCE

Steps:

• 1. Turn oven on to 350 degrees or low broil. Line a cookie sheet with foil and spray with the cooking spray.
• 2. Place fillet(s) on baking sheet and sprinkle lightly with each of the seasonings.
• 3. Bake or broil till fish is heated through, lightly browned and flakes easily with a fork. About 20 minutes to a half hour.

PROVENCAL FISH SOUP WITH SAFFRON ROUILLE

Steps:

• Wash leeks .
• Cook leeks, fennel bulb, carrots, celery, and garlic in oil with herbes de Provence, bay leaves, cayenne, saffron, 1 tablespoon salt, and 1/2 teaspoon pepper in an 8-quart heavy pot over medium heat, stirring occasionally, until softened, about 10 minutes.
• While vegetable mixture cooks, cut fish crosswise into 2- to 3-inch lengths.
• Add tomatoes, wine, and zest to vegetable mixture and bring to a boil, then boil 30 seconds. Add fish, water, and tomato paste and simmer, uncovered, stirring occasionally, until fish completely falls apart, about 30 minutes.
• Preheat oven to 350°F with rack in middle.
• Arrange baguette slices in 1 layer on a baking sheet and bake until golden brown and thoroughly dried, about 20 minutes.
• Force soup through food mill into a large heavy pot, discarding solids. Reheat soup over medium heat, stirring occasionally.
• Mound rouille on croutons and put 1 in bottom of each soup bowl. Pour soup around croutons.

FISH WITH HERBES DE PROVENCE

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil. Arrange a third of the lemon and garlic slices in the bottom of the pot. Add the fish in a single layer (cut the fillets into pieces, if necessary) and top with another third of the lemon and the rest of the garlic. Sprinkle most of the herbs over the fish, keeping some in reserve.
• Add the potatoes, mushrooms, and beans in layers, sprinkling with the remaining herbs, until the pot is full. Top with capers, if desired.
• Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately, garnished with the remaining lemon.
• Calories: 167
• Protein: 15g
• Carbohydrates: 26g
• Fat: 2g
• Cholesterol: 19mg
• Sodium: 216mg
• Fiber: 2g