Day: May 17, 2013

Forel Provencal on potatoes-tomatoes bed

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Fish provensal 004This Mediterranean fish recipe is in its flavors and employs a method of cooking fish by keeping it moist in a zesty sauce.

The recipe works also great on the BBQ.  Lay the fish down on some foil, cover in the olive oil mixture, turn over when half cooked and keep them covered.

Absolutely the best BBQ fish you’ll ever make, impressive taste for such a simple dish….

Ingredients: 1 forel for each person, (cleaned, cleared off the scales) potatoes, two pieces for each persons,

6 big tomatoes, 6-8 cloves of garlic, 2 onions, 1 teaspoon of rosemary or sprigs, 1 teaspoon of oregano, thyme, salt, pepper, olive oil, 1 lemon, bunch of parsley

Method: Preheat oven to 350 degrees F (175 degrees C).

Place forel fillets on a large sheet of aluminum foil and season with Greek spice mixture or salt and pepper, flavor with rosemary and oregano.

Peel potatoes or leave the skin on them. Cut in half and place around fish on the baking tin (on the alu foil).

Half tomatoes, slice onions into rings and scatter over potatoes. Toss garlic cloves over potatoes in their rind on them.

Combine olive oil with lemon juice, salt, and pepper in a bowl. Cut tomatoes in half, bestrew with a bit of brown sugar, press garlic over them and sprinkle tomatoes with olive oil. Flavour with salt.

Place tomato mixture around fish. Carefully seal all the edges of the foil to create a large packet. Place the packet on a baking sheet.

Bake  everything in the preheated oven until the fish flakes easily with a fork, 30 minutes.