There are some recipes that at first sight seem just a bit ordinary - or so you think when you look at the list of ingredients. It takes a second look to change that first impression. Because you realize the simplicity of the recipe has big taste attached to it.
That is what I thought when I first saw the recipe for this fish. We really enjoy our fish and it is important to me to show Soeren that there are plenty of tastier and healthier ways to enjoy fish as the ever so popular fish fingers. For some reason the first time I looked at the recipe I missed the big herb bit. When I went through it again the combination of the herbs and the garlic from the Aioli just sounded too good to pass up. I adapted the recipe by making my own herb mixture from fresh herbs.
This recipe uses Herbes de Provence, a herb mixture of aromatic plants native to the beautiful Provence region of France. The fresh herbs are gathered from the mountain sides and used in traditional dishes. These are sold typically (but not always) dried and in larger bags than the regular sized bags for other herb mixtures.
Traditionally, Herbes de Provence contains a mixture of rosemary, marjoram, bay leaf, basil, savory and thyme. You might also find lavender flowers and fennel in the herb bag too. You can also use other herbs like tarragon, chervil and sage. The flavor of thyme is most dominating in this mixture.
Commonly it is used with grilled foods like fish and meat, but it is also often found in vegetable stews as well. The reason this mixture is best made with dried herbs is due to the fact that the fresher variety will lose their flavor if cooking for longer than 20 minutes.
As I was using this herb mixture blended in the coating I made a mixture using fresh herbs from sage, marjoram, rosemary, basil, thyme and tarragon. I also added a bit of dried orange zest to my mixture giving the entire mixture a tangy aromatic flavor.
For those of you who give this recipe a try will straight away realize that it is quick and easy to make and you will presumably replace those fish fingers. Nothing against fish fingers, but why settle for frozen processed sticks with more batter than fish, when you can enjoy a healthier and tastier fish big on taste.
Don't forget to send in your warming and soothing dishes to the next Monthly Mingle - Give Thanks
Deadline: November 16, 2006
Please note: I will require a 75 x 75 picture of your dishes too.
Music while cooking:
Robbie Williams - Lovelight - This is such a hot single and the video is ohhhh just gorgeous, a major distraction while cooking. New on my iPod
*Artwork and music courtesy of iTunes
For the fish
400g - cod filets
6 tablespoons fresh Herbes de Provence mixture - finely chopped
3 tablespoons flour
1 egg - beaten
2 tablespoons milk
100g bread crumbs
For the Aioli
4 tablespoons mayonnaise
1 lime - juice and zest
1-2 garlic cloves - mashed
To make the Aioli
In a small bowl mix together the mayonnaise, lime juice and zest and the mashed garlic together. Keep cool.
To make the fish
Place the flour in a deep plate. In another mix together the egg and milk and in yet another mix the breadcrumbs and the herbs together.
Cut the fish filets in 2-4 pieces and sprinkle salt and pepper on both sides. Take each fish piece coat each side first with flour, then soak with the egg mixture and finally completely coat with breadcrumbs and herb mixture.
In a large pan heat the oil and fry the fish pieces on each side for 3-4 minutes. Set on some paper towel to soak excess oil.
Serve with the Aioli and some fresh lime wedges.
You can use different types of herb mixtures for a new flavor each time. Try my Italian Herb Mixture.
Hmmm! This was a pleasure from beginning to end. While preparing the dish the kitchen was filled with a wonderful herby aroma. My men just could not wait to get to the dinner table. At the table, the full flavor of these herbs and the crunchy coating combined with the garlicy mayonnaise was a delight in every bite. It's one of those recipes that lingers on your tastebuds long after the meal is over and you just do not want to eat anything else, because you do not want that flavor to dissolve. Do you know what I mean?
I am the host for this weekend's Weekend Herb Blogging created by the lovely and currently a bit under the weather Kalyn so do two things: first go over to Kalyn's blog and give her a huge get well soon hug and then send me your recipes for the event!
Roundup will be on Monday.
photography, nikon, nikon d70s, photo, fish, herb, provencal, foodblog, Weekend Herb Blogging, aioli, garlic, Herbes de Provence, provence, France, Robbie Williams