| Prep Time: 5 mins
| Cook Time: 15 mins
| Total Time: 20 mins
You may need: Dried Garlic Powder
French cooking is, for all practical purposes, the keystone of Western cuisine. Many of the world's best chefs trained in France or have worked as understudies to chefs versed in classical French techniques. French recipes are often segmented by the distinct region or Terroir (Ter-war) where they originate and incorporate fresh local ingredients to produce elegant and delightful dishes.
This recipe for a simple pan-roasted skillet herbed fish uses a classic French seasoning called Herbs de Provence to provide a subtle boost of flavor. This herb blend originates from the southeastern region of Provence that runs from a corner of the Alps down along the glamorous coast of the Mediterranean Sea. Local Provençals gather fresh summertime herbs like lavender, thyme, savory, and basil and dry them to provide herbal flavor to their dishes long after the summer sun departs. Use our Herbs de Provence blend in a wide spectrum of dishes from roasted meats to pasta sauce to add the flavor of summer to your meals.
1.5 pounds of fish filets (any white fish: tilapia, halibut, cod, sea bass, cod, snapper, catfish)
2 tbsp Piquant Post Herbs de Provence
1 tbsp canola (or any vegetable) oil
1 lemon, cut into wedges
parsley, chopped for garnish (optional)
salt & pepper to taste (optional)
We suggest using "white fish" in this recipe and offer a number of varieties that could work. We also prefer skinless filets.
While you could easily use salmon filets instead, we think the taste of most white fish varieties are delicate enough to allow the flavor of the herbs to stand out. But feel free to use any fish variety that you like.
If you want to make a one-pan meal, try dicing up a few small red potatoes and tossing in oil with salt and pepper. Cook the potatoes in a large skillet for 10 mins on Med-High, stirring occasionally, before moving to the side and cooking the fish as per this recipe.
Lastly, optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Heat a large skillet or pan on Med-High and add oil to pan. Swirl to coat.
Pat fish dry with a paper towel. Season fish with salt and pepper. Liberally sprinkle herbs on fish filets to coat. If fish has skin on one side, only put herbs on the flesh side.
When oil is shimmering, add fish filets (skin side down first, if applicable) and lower heat to Med. Depending on the thickness of the filets, cook for 5-8 mins or until just turning golden brown (or skin is golden and turning crispy on edges). Gently flip filets and cook other side for 4-5 mins.
Remove from heat and plate with lemon wedges. Garnish with parsley. Serve with roasted fingerling potatoes, salad with vinaigrette, or sautéed greens.
Herbs de Provence is wonderful in this skillet herbed fish. Use this blend everywhere for a blast of flavor. From meats like chicken, beef, and lamb to homemade salad vinaigrettes, you can't go wrong with a dash of herbs.
Transform a tired, soggy classic into a hip dish with al dente crunch in our Green Beans with Shallot Vinaigrette recipe.
Toss with olive oil on (sweet) potatoes, carrots, or any other veggies before roasting.
Beat the weeknight dinner rut and become your family's hero using our easy Garlic Herb Pork Tenderloin recipe.
Spread softened butter over a split loaf of french bread and add some minced garlic. Sprinkle Herbs de Provence over the bread before baking for deliciously herbaceous garlic bread.
Use in your next pasta or pizza sauce (one of our favorite ways to add some flavor pizzaz to plain marinara sauce).
Make an herb vinaigrette: combine 1/4 cup olive oil, 2 tbsp of the vinegar of your choice, with 1 tsp of mustard and salt and pepper to taste. Whisk in 1-2 tbsp of Herbs de Provence.
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