Provençal Char over Mixed Greens with Warm Olive Vinaigrette

Herbes de Provence is a mix of dried herbs commonly used in dishes that originated in southern France. The blend typically includes basil, fennel, lavender, marjoram, rosemary, sage, savory, and thyme.


Makes 4 servings

Recipe from

Coastal Living


4 teaspoons herbes de Provence
2 teaspoons olive oil
1 1/2 teaspoons fresh lemon juice
3/4 teaspoon orange zest
3/4 teaspoon kosher salt
4 (6- to 8-ounce) Arctic char fillets, 1/2 to 1 inch thick, skin on
1/3 cup pitted kalamata olives, sliced
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1 1/2 teaspoons Dijon mustard
1 teaspoon honey
1/2 teaspoon freshly ground pepper
1/4 teaspoon kosher salt
3 tablespoons olive oil
1/4 cup minced shallots
2 (6-ounce) packages mixed baby greens
2 oranges, peeled and sectioned
1/4 cup pine nuts, toasted


1. Combine first 5 ingredients in a small bowl. Rub mixture over tops of fillets. Place fillets, skin side down, on a baking sheet coated with cooking spray. Roast at 425° for 15 minutes or until fish flakes with a fork.

2. Combine olives and next 6 ingredients in a medium bowl.

3. Heat 3 tablespoons oil in a small skillet over medium heat; add shallots, and sauté 1 minute or until soft. Stir shallots into olive mixture.

4. Place greens and orange sections into a large bowl; add warm olive vinaigrette, and toss to combine. Divide greens mixture among 4 serving plates. Place 1 fillet over greens on each plate, and break into bite-size pieces. Sprinkle with pine nuts.

Note: Prior to combining with the other spice rub ingredients, crush the herbes de Provence with a mortar and pestle to release the aromatic oils.

Lorelle Del Matto,

Coastal Living

April 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note