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Provençal-style marinated fish
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Provençal-style marinated fish

40 min4 serv.20 февр. 2026 г.

Description

The dish is prepared without unnecessary complications. To make delicious and healthy fish in Provençal tomato marinade, you don't need any special ingredients. Everything is simple: juicy onions, bright sweet peppers, and tomatoes. In summer, use ripe seasonal ones; in winter, canned tomatoes in their own juice or homemade sauce preserves. With a little patience and a couple of pinches of aromatic Provence herbs, you'll have a vibrant, light dish ready to serve.

Instructions

  1. 1

    Step 1

    Step 1

    Cut the fish into fillets with skin and cut into medium pieces, using 2-3 pieces per serving. I usually prepare this dish using salmon, cod, or ling. Even ordinary pollock will taste delicious. Season the fish with salt and pepper to taste.

  2. 2

    Step 2

    Step 2

    Thinly slice the onion and sweet pepper into strips.

  3. 3

    Step 3

    Step 3

    At the bottom of a deep dish—preferably ceramic—pour a spoonful of olive oil and arrange half of the onion and pepper in a thin layer. Season with salt and sprinkle with pepper to taste. Place a layer of fish on top. Repeat the layers once more.

  4. 4

    Step 4

    Step 4

    Sprinkle the top layer of fish with halved olives, rinsed capers, and Provence herbs. Add bay leaf, drizzle with the second spoonful of olive oil, and season with pepper.

  5. 5

    Step 5

    Step 5

    Pour over a mixture of mashed tomatoes, a pinch of sugar, and dry white wine. You can prepare the fish without wine, and even substitute the mashed tomatoes with tomato juice.

  6. 6

    Step 6

    Step 6

    All autumn I cook pureed tomatoes with salt and a small amount of sugar, reducing them to one-third of the original volume. I fill them hot into sterile jars and use them all winter, adding to many dishes.

  7. 7

    Step 7

    Step 7

    Place the baking dish with fish in a preheated oven at 200°C and bake for 10 minutes. Then reduce the heat to 170°C and continue baking for another 20 minutes. Remove the dish from the oven and let it rest, covered with foil or a tight lid, for another 10–15 minutes.

  8. 8

    Step 8

    Step 8

    It can be served immediately as a light hot dish. But it tastes much better and more aromatic if left to steep for 5-6 hours, or preferably overnight, and served as a cold appetizer.

  9. 9

    Step 9

    Step 9

    Tasty and healthy!