Aix Wild Trout Provençal

Written by: Journalist Margaux Cintrano.

Wild Trout Provençal ... ( This can be prepared with sea bass, corvina, turbot, and / or codfish if one prefers. )


Featuring extra virgin olive oil, and the combined fresh herbs that are produced in southern France, this country style lunch will transport you to a tiny bistro, in Aix, almost immediately.

SERVES 4 :

4 Medium fresh ripe red tomatoes of choice chopped into wedges

1 large French style onion cut into wedges leaving root ends intact

1 / 2 cup drained of the brine, black cured olives, plus 1 teaspoon minced black olives ( can sub: Kalamata Greek Black Olives ) - reserved

4 large garlic cloves sliced plus 1 teaspoon minced reserved

3 tblsps. Evoo / extra virgin olive oil ... I use Provençe Designation of Origin; however, Sub . Italian Evoo ...

2 teaspoons of Provençe Herbs: Rosemary, Oregano, Thyme, Parsely & Basil

1 / 2 teaspoon of Fennel Seeds

Fresh trout, whole, 1 fish per person ( 4 )


1 / Preheat oven to 350 farenheit or 180 centigrade

2 / toss together the tomatoes, onion, olives, sliced garlic, 2 tablesp. Evoo, the Herbs, fennel seeds and salt to taste and 1 / 4 tsp freshly ground black pepper in a a 13 x 9 clay or cristal baking dish

3 / stir together the minced garlic, 1 tsp salt, 1 /2 tsp of freshly ground black pepper, and the remaining herbs adn remaining 1 tblsp of Evoo

4 / place the clean and patted dry fish into the vessel for oven baking

5 / i like my fish below temperature, however, less than 1/2 hour certainly -- check with metal tooth pick and if it comes out clean, the interior is done

6 / serve the fish with the pan juices and crusty country multi grain bread and a glass of Blush or White wine from Provençe or a Sparkling White or Rosé from France ...