Best Fish With Herbes De Provence Recipes

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MONKFISH IN HERBES DE PROVENCE MARINADE



Monkfish in Herbes de Provence Marinade image

Provided by Food Network

Time 1h17m

Yield 8 skewers

Number Of Ingredients 8

14 ounces/400 g monkfish, cut into cubes
1 tablespoons herbes de Provence
2 cloves garlic, minced
1/4 cup/60 ml olive oil
1/4 cup/60 ml white wine
Salt and freshly ground black pepper
2 lemons, 1 sliced into half moons, 1 cut into wedges
Special equipment: wooden skewers soaked in water for several hours.

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.

FISH WITH HERBES DE PROVENCE



Fish with Herbes de Provence image

The term herbes de Provence refers to the mix of herbs commonly used in southern French cooking. These include basil, thyme, chives, oregano, sage, rosemary, lavender, and dill, and can be used in almost any combination. You can purchase a premixed jar of herbes de Provence and use that in place of the herbs designated in this recipe. Any white fish tastes great in this dish. Try this with cod, sole, roughy, or snapper.

Yield serves 2

Number Of Ingredients 11

Olive oil spray
1 lemon, thinly sliced
5 garlic cloves, sliced
1/2 to 3/4 pound white fish fillets
1 tablespoon fresh thyme leaves, or 1 teaspoon dried
1 tablespoon chopped fresh basil, or 1 teaspoon dried
3 or 4 fresh chives, minced
3 or 4 medium red potatoes, sliced into 1/2-inch rounds
8 to 10 mushrooms, sliced
2 cups fresh or frozen cut green beans, or 1 small zucchini, sliced
1 tablespoon drained capers, optional

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

LEMON HERB FISH DE PROVENCE



Lemon Herb Fish de Provence image

Created this recipe myself. I will usually use either pollack, haddock, swai, or tilapia. I suppose this would be good on trout but have never tried it. Herbs de Provence is an herb blend found in most grocery stores. Look in the baking aisle under Spice Hunters.

Provided by Adrienne Bruce

Categories     Fish

Time 30m

Number Of Ingredients 6

1 fillet of white fleshed fish per person
dried or fresh grated lemon peel
herbs de provence
black pepper
sea salt
cooking spray

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.

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