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.
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
How to Make It
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.
Combine olives and next 6 ingredients in a medium bowl.
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.
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.
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