Easy Summer Recipe for Roasted Fish
This recipe for roasted salmon and cod is for fish lovers, who want to eat well and enjoy their rosé too.
Recipe post by Jeany Cronk @ Mirabeau Wine:
Summer time is fish time (as well as Rosé time) and because fish is so much lighter and easier to digest during the hot period, most of Provence turns pescatarian. We have a good fish shop in the village, as well as a mobile fish van that joins our local market on Tuesdays. …Continue reading here for the full post. Recipe is below.
Pan roasted fish with provençal savoury crumble
This easy recipe from the Jeanny at Mirabeau Wine is easy to make even if you are typically afraid to cook fish.
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Pan roasted fish with provençal savoury crumble
This easy recipe from the Jeanny at Mirabeau Wine is easy to make even if you are typically afraid to cook fish.
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| Servings | Prep Time |
| 4people | 30minutes |
| Cook Time |
| 25minutes |
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Ingredients
- 2fillets Salmon
- 2fillets Cod (or other firm white fish)
- 1package pine kernels
- 3-4slices good quality bread
- 1small tub Cream
- 1clove garlic
- 1sprig Thyme
- 8small new potatoes
Instructions
- I like to put the fish fillets in a little bit of brine to make sure they are not so waterlogged, especially if they’re not fresh or frozen.
- So just cover them all with water and two generous pinches of sea salt and let them infuse for 30 minutes.
- Take them out and pat them dry with some kitchen towel. Cut into generous chunks.
- While the fish is in it’s brine peel the new potatoes and boil them for about 15 minutes, or until nice and waxy.
- Cover and set potatoes aside to keep warm.
- You can get started on the crumble mix while the potatoes are boiling. Toast your slices of bread until nice and crispy all over, then crumble into small morsels.
- Chop your garlic clove and de-stem the thyme.
- Add a generous glug of olive oil to your pan and start frying the pine kernels with the garlic and thyme.
- Add the breadcrumbs and roast it all until golden brown.
- Season with salt and pepper. Leave on a very low heat to keep warm.
- Fry the fish pieces in a 1 tablespoon of olive oil and a knob of butter – just until they are browned on both sides. Turn them carefully to try to stop them from falling apart.
- Add some cream to the fish to make a sauce with the juices. Season with salt.
- Plate up the fish with some sauce, arrange the new potatoes around the dish and then pour over some of the crumble mix.
- Any greens will do nicely with this dish, especially a spoonful of spinach or even a summer salad.
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