White Fish a la Provencale en Shallots
A one-pot French dish of white fish fillets simmered gently with shallots, herbs and creme fraiche. Letting the fish simmer gently rather than at a hard boil keeps the fillets flaky and intact instead of breaking apart in the pan.
Ingredients
Instructions
Season the white fish fillets and simmer them over medium-high heat until well browned, about 8 minutes.
Add the shallots and haricots verts, cooking until softened, about 3 minutes.
Stir in the thyme, creme fraiche, gruyere and dijon mustard for 3 minutes.
Prepare the potato gratin separately according to package directions.
Let the fish simmer gently for about 13 minutes so it stays flaky and the flavors meld.
Taste and adjust the seasoning.
Serve hot over the potato gratin, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.