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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 @MirabeauWine
Pan roasted fish with provençal savoury crumble
Print Recipe
This easy recipe from the Jeanny at Mirabeau Wine is easy to make even if you are typically afraid to cook fish.
Servings Prep Time
4 people 30 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
25 minutes
Pan roasted fish with provençal savoury crumble @MirabeauWine
Pan roasted fish with provençal savoury crumble
Print Recipe
This easy recipe from the Jeanny at Mirabeau Wine is easy to make even if you are typically afraid to cook fish.
Servings Prep Time
4 people 30 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
25 minutes
Ingredients
Servings: people
Instructions
  1. 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.
  2. So just cover them all with water and two generous pinches of sea salt and let them infuse for 30 minutes.
  3. Take them out and pat them dry with some kitchen towel. Cut into generous chunks.
  4. While the fish is in it’s brine peel the new potatoes and boil them for about 15 minutes, or until nice and waxy.
  5. Cover and set potatoes aside to keep warm.
  6. 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.
  7. Chop your garlic clove and de-stem the thyme.
  8. Add a generous glug of olive oil to your pan and start frying the pine kernels with the garlic and thyme.
  9. Add the breadcrumbs and roast it all until golden brown.
  10. Season with salt and pepper. Leave on a very low heat to keep warm.
  11. 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.
  12. Add some cream to the fish to make a sauce with the juices. Season with salt.
  13. Plate up the fish with some sauce, arrange the new potatoes around the dish and then pour over some of the crumble mix.
  14. Any greens will do nicely with this dish, especially a spoonful of spinach or even a summer salad.
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Mirabeau Wine

Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

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