Mediterranean-style grilled fish
Photo credit: Céline de Cérou
Ingredients
For
4
personnes
- 4 tilapia or cod fillets
- 6 dried tomatoes
- 4 anchovy fillets
- 4 c. à café garlic and parsley
- 4 c. à café black olive paste from France
- 2 1/4 c. à café capers
- 3 c. à soupe Haute-Provence olive oil PDO
- Pepper
Tip
Choose PDO olive oil from Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple.Or choose another intense-flavoured olive oil: PDO olive oil from Aix-en-Provence, PDO olive oil from Nîmes, a French olive oil from the varieties Picholine, Petit Ribier, Aglandau, Salonenque...
Instructions
- Preheat the oven to 190ºC.
- Finely chop the sun-dried tomatoes, anchovies and capers.
Transfer to a bowl, then add the PDO Haute-Provence olive oil, the garlic, the parsley and the olive paste. Mix well.
- Place the fish fillets on a lightly oiled baking tray. Cover with the topping. Season lightly with pepper.
Bake in the lower third of the oven for about 10 minutes until the tops of the fillets are golden brown.
- Serve with basmati rice.
Tip
Choose PDO olive oil from Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple.Or choose another intense-flavoured olive oil: PDO olive oil from Aix-en-Provence, PDO olive oil from Nîmes, a French olive oil from the varieties Picholine, Petit Ribier, Aglandau, Salonenque...
We recommend...
For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence.
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