Fish à la Provençal (slow cooker)

A trip to southeastern France with its distinct cultural and linguistic identity, is rewarding with a local fish dish. Any dense flesh fish works well.

lou Peissounas (Provençal)

"the fish"

le Poisson (French)

Serves 4

1/4 cup (60 ml) olive oil

zest of 1 organic lemon

1/4 cup (30 ml) organic lemon juice

minced organic garlic

black pepper and paprika to taste

1 tsp. (5 ml) herbes de Provençe*

1/4 cup (25 g) each: capers and sun-dried tomatoes, both drained

1/2 pound (225 g) organic potatoes, cut into fourths

4 wild fish fillets (halibut, salmon, sea bass, or cod)

chopped parsley for garnish

-Provençal (provençau) dialect-

un /un/ 1. Whisk together: olive oil, lemon zest and juice, garlic, pepper, paprika, herbes de Provençe, sun-dried tomatoes, and capers. Set aside.

dos /doos/ 2. Coat the inside of the slow cooker with cooking spray.

tres /th-re-ss/ 3. Add the potatoes with some of the lemon sauce and toss.

quatre /KAH-tray/ 4. Add the fish with the rest of the sauce.

cinc /seenk/ 5. Cook on hight for 2 hours or low for about 3 1/2 hours, to a fish temperature of 165F (64C).

sièis /seei-s/ 6. Surround the fish with potatoes on a platter or individual plates. Spoon some of the sauce over the top.

sèt /seht/ 7. Garnish with the chopped parsley.

*herbes de Provençe is a mixture of: dried basil, safe, rosemary, marjoram, thyme, savory, fennel and/or lavender.

Fish market in Provençe