Fish with Herbes de Provence

Name: Fish with Herbes de Provence
Yield: serves 2
Ingredients: Olive oil spray; 1 lemon, thinly sliced; 5 garlic cloves, sliced; 1/2 to 3/4 pound white fish fillets; 1 tablespoon fresh thyme leaves, or 1 teaspoon dried; 1 tablespoon chopped fresh basil, or 1 teaspoon dried; 3 or 4 fresh chives, minced; 3 or 4 medium red potatoes, sliced into 1/2-inch rounds; 8 to 10 mushrooms, sliced; 2 cups fresh or frozen cut green beans, or 1 small zucchini, sliced; 1 tablespoon drained capers, optional

December 9, 2011

The term herbes de Provence refers to the mix of herbs commonly used in southern French cooking. These include basil, thyme, chives, oregano, sage, rosemary, lavender, and dill, and can be used in almost any combination. You can purchase a premixed jar of herbes de Provence and use that in place of the herbs designated in this recipe. Any white fish tastes great in this dish. Try this with cod, sole, roughy, or snapper.

Recipe notes

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