It is rare that I don’t put a sauce with fish, but the Provencal vegetables give the same context to this meal as a sauce, that being moisture and texture. This is one of those recipes where it doesn’t really matter if you don’t have one or two of the ingredients and for example, you can swap basil and parsley for thyme or rosemary. We are just trying to encapsulate that southern France feeling and that is done by using ingredients that are typically grown and produced in Provence. You can use any filleted piece of fish with or without skin for this, again I place a certain importance on pin boning, see chef´s tips for details or you can ask your fishmonger to do it, not saying he will as it is quite fiddly. Once you get into the habit it takes the eating of fish to the next level.
Ingredients (four people)
4 175g fillets of trout. (This is based on using the large salmon-trout fillets)
1 large aubergine
1 large red pepper
1 large courgette
1 punnet of cherry tomatoes
1 bulb of garlic
10 black olives pitted and halved
1 tablespoon of capers
10g parsley and basil mixed
Salt and pepper
Cut the aubergine and courgettes into 3cm squares, again take your time to make straight even cuts. Toss them separately in oil and lay the aubergines onto a baking tray lined with parchment paper. Cut the cherry tomatoes in half and lay them out next to the aubergines.Put the red pepper and the garlic bulb on whole and roast in a 200 degree oven for 20 mins.
After 10 minutes take out the tray and gently turn over the aubergines and make some space and put in the courgettes and olives for the final 10 mins, use your instinct if it needs more time then give it, I just worry about the courgettes being overcooked and too soft.
When cooked, put the roast pepper onto a plate and the vegetables into a bowl. This is a warm salad so don’t worry about serving it piping hot. Peel the pepper and cut it into a similar size to the rest. Thinly slice the spring onion into rings. Add the olives, capers, salt, pepper and a squeeze of lemon. Cut the roast garlic bulb in half through the middle and squeeze the paste into the bowl. Gently turn over the mix until it is thoroughly mixed being careful not to mash it up.
Put a non-stick pan on a high heat, brush with olive oil and lay the fillet into it skin side down. Cook until crispy and turn over the fish and turn off the gas.
While your fish is cooking through, lay the plates out and spoon a quarter of the mix onto each plate making sure everyone has a bit of everything. Cut the lemon and put it next to the vegetables, then lay the fillet skin side up slightly off centre on top of the Provencal mix