Fish and Potato Bake (Bouillinade) - Traditional French Food

School night Pairings. Meals you can make in under 30 minutes paired with wines that costs less than $15. What grows together goes together. fish and potatoes seasoned with Herbs de Provence paired with a Provencal rosΓ© from ($12.99).
ℝ𝕠𝕒𝕀π•₯𝕖𝕕 π”½π•šπ•€π•™ π•’π•Ÿπ•• ℙ𝕠π•₯𝕒π•₯𝕠𝕖𝕀 π•¨π•šπ•₯𝕙 ℍ𝕖𝕣𝕓𝕀 𝕕𝕖 β„™π•£π• π•§π•–π•Ÿπ•”π•–

1 lb fingerling potatoes
1 tbsp olive oil
2 tbsp herbs de Provence divided
1 tbsp butter
1 tbsp dijon mustard
1 lb firm fish ( we used opah, use what you can find locally)
1 8 oz bag of spinach
2 tbsp chicken stock
1 tsp garlic powder

1: preheat the oven to 425. Slice potatoes in half. Toss with olive oil and 1 tbsp herbs de provence. Arrange slice side down on a parchment paper lined baking sheet. Place in preheated oven cook for 18 minutes
2: in a small bowl put butter, dijon and remaining herbs. Smash with a fork until well combined. Top fish with butter mixuture. After 18 minutes of potatoes cooking, nestle in fish on the baking sheet. Cook for an additional 8 minutes.

3: while fish is cooking put spinach, chicken stock, garlic powder, salt and pepper in a skillet. Heat over medium and cover. Stirring occasionally for about five minutes.

4: Divide spinach, potoes and fish between four plates. Serve with a big glass of rosΓ© from Bieler, PΓ¨re and Fils. πŸ₯‚πŸ₯‚πŸ₯‚
Bieler Père & Fils Sabine Rosé. On the nose raspberry, lemon, lavender and thyme. Bright acidity and savory flavors similar to the herbs used in the recipe. A great summer pairing!

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