What kind of fish is best for fish Provençale?

Firm white fish works best. Halibut, cod, snapper, sea bass, and haddock are all good options. Try to use fillets that are similar in thickness so they cook evenly.

Can I make this without wine?

Yes. You can replace the white wine with chicken broth, vegetable broth, or seafood stock. The flavor won't be as fresh and bright so I recommend squeezing a little fresh lemon juice at the end.

Can I use canned tomatoes?

Yes you can but for the best and freshest sauce, stick to fresh tomatoes. If using canned tomatoes, use a small amount of diced tomatoes and drain some of the liquid first so the sauce doesn’t become too watery.

How do I know when the fish is cooked?

The fish is ready when it flakes easily with a fork and is opaque in the center. The exact cooking time will depend on the thickness of the fillets.

Is fish Provençale spicy?

No, this version is not spicy. If you like a little heat, adding a pinch of red pepper flakes should do it.

Can I freeze this dish?

I don’t recommend freezing this dish because the texture of the fish and sauce will deteriorate.

Fish Provençale with Fresh Tomatoes & Capers

Fish Provençal

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This easy Fish Provençale is made with flaky white fish, fresh tomato, garlic, white wine, and capers. It’s light, bright, and ready in about 20 minutes — perfect for a simple summer dinner.

Author: Caroline Phelps
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 2 servings 1x
Category: Fish and seafood
Method: Skillet
Cuisine: French
Diet: Low Calorie

Ingredients

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1 tablespoon olive oil
1/4 cup yellow onion or shallot, minced
1 garlic clove, minced
2 6-8 ounce firm white fish such as halibut, cod, or snapper
1 large tomato (about 5 ounces), chopped
1/2 cup dry white wine such as Sauvignon Blanc
1 tablespoon capers in brine, drained
Salt and pepper, to taste

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Instructions

Fry the onions. In a medium to large skillet over medium heat, add the oil. When the oil is hot, swirl it around to evenly coat the skillet. Add the onions and cook for 2 minutes, until the onions are soft.
Cook the fish. Add the garlic, fish, chopped tomatoes, and white wine. Bring the wine to a boil and lower the heat. Cover with a lid and cook for 5 minutes. Take the lid off and add the capers. Stir and cook uncovered for 3-4 minutes, until the liquid has evaporated and the fish is fully cooked.
Serve. Plate the fish and top with the sauce. Season with salt and pepper and serve immediately.

Nutrition

Serving Size: 1 serving
Calories: 327
Sugar: 1.2g
Sodium: 257mg
Fat: 10g
Saturated Fat: 1.7g
Unsaturated Fat: 1.4g
Trans Fat: 0g
Carbohydrates: 4.3g
Fiber: 0.7g
Protein: 42.6g
Cholesterol: 111mg

Find it online: https://pickledplum.com/fish-provencal/