Monday, July 8, 2013

Fish Provençal and Pan Roasted Brussels Sprouts

I made an impulse buy of some Brussels sprouts. When trying to answer the age old question, "Hey! What's for dinner?" I needed something that would go well with Brussels Sprouts. My husband and I both said at the same time, "Fish Provençal".

Pan Roasted Brussels Sprouts can take center stage as far as I'm concerned. Practially a meal on their own. But they are nice with a tomato-y something to the side.

I make fish Provençal using cod, but you can use whatever fish you like. Basically, I show up for the herbaceous tomato sauce over mashed potatoes, so if you want to leave out the fish all-together, that would be OK, too.


Pan Roasted Brussels Sprouts

  • Brussels Sprouts, about 12-14 oz. washed, trimmed and cut in half.
  • Olive oil
  • 1 cup medium dry white wine
  • veg broth (optional)
  • black pepper
  • toasted sliced almonds

Heat a large sauté pan over medium heat and add enough oil to coat the bottom of the pan lightly. Add the Brussels sprouts to the pan, cut side down.  Try not to crowd them, but fill the pan. Let them brown in the pan.  This will take 4-6 minutes. Try not to panic. Check the sprouts and turn them when they become a nice golden brown. Let them brown on the round side for about 3-4 minutes. Sprinkle with fresh black pepper. Add the white wine. It will sizzle! Then it will settle down.  Put a top on the pan and let the sprouts simmer, covered for about 4 minutes. Remove the top from the pan and check the fluid level. If it looks very juicy turn up the heat and reduce the wine until you have about 1/4 cup left. If the liquid has evaporated, add a splash of vegetable broth or additional wine. Test for doneness. They should still be al dente. Top with toasted almonds before serving. 

Fish Provençal



  • Filet of firm white fish. I used to use Grouper, but it has become rather endangered, so now we use cod. 
  • olive oil
  • one large clove of garlic, minced and one clove of garlic, sliced
  • 1 large chopped (or sliced) onion
  • 1 cup of white wine
  • one can of organic diced tomatoes
  • 1 T of tomato paste
  • a bay leaf
  • 8 oz of sliced mushrooms
  • 2 t. Herbs of Provence
  • salt and pepper to taste
  • fresh thyme and rosemary: I go out to the deck and pick a spring of rosemary and a few stems of thyme. These are optional but good.
  • juice of one lemon*
  • grated rind of one lemon
  • chopped parsley to garnish
Cook onion in olive oil  over medium heat until it begins to color. Add mushrooms and saute for 3-5 minutes, add the garlic.  Give it another minute or two, but be very careful not to burn the garlic. 

Add the white wine. Simmer and reduce the wine by 2/3. Add tomato paste and diced tomatoes, bay leaf, both fresh and dried herbs and seasonings. Let sauce simmer very gently for about 5 minutes. If you need to, it can simmer longer. Stir in the lemon juice, then add the fish filets. Cover the pan and let the fish simmer in the sauce for 5-7 minutes until cooked through. The time will vary depending on the thickness of the fish.

Mix the parsley and the lemon zest and sprinkle over the dish before serving or sprinkle on the dish once plated. Serve over mashed potatoes.

I am sure there are lots of versions of Fish Provençal. For instance, you can add olives if you like. Both the fish dish and the Brussels Sprouts are my own recipes arrived at through experimentation in the kitchen, putting together things I like.

* This makes it nice and lemony, if you prefer less lemon flavor, use juice from half a lemon.

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