Delicious Oven Baked White Fish with the SOUTH OF FRANCE MCHEF Blend

  • 4 beautiful fish fillets with skin (180-200 g per serving)
  • Zest and juice of one lemon
  • 15 ml (1 tbsp) capers
  • 2 shallots, minced
  • 5 gr (1 tsp) of the herbs from the SOUTH OF FRANCE MCHEF
  • 1 tomato, seeded and cut into brunoises (small cubes)
  • Drizzle of grape seed oil or vegetable oil
  • 15 ml (1 tbsp) of softened butter
  • 80 ml (1/3 cup) of heavy cream
  • 45 ml (3 tbsp) of dry white wine
  1. Preheat oven to 400 °F (200 °C) and place rack in center of the oven. On a baking pan, place parchment paper. Place fish fillet from side to side.
  2. Sprinkle with the herbs from the SOUTH OF FRANCE MCHEF and drizzle with oil. Add diced tomatoes, capers and lemon zest. Bake the fish for 20 minutes.
  3. In a small saucepan over high heat, brown the shallots with a little oil and a knob of butter. Then deglaze with white wine and add the cream.
  4. Boil the sauce and then add the remaining butter to thicken the sauce. Lower the heat and set aside.
  5. Just before serving, place fish on warm plates then pour the sauce and accompany this dish with rice Pilaf seasoned with the herbs from the SOUTH OF FRANCE MCHEF and a green salad and a good appetite !!! Enjoy!
Produits utilisés