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Herbs de Provence Crusted Branzino and Fingerling Potatoes

By: Food & Wine

Makes: 2

Time Required: 40 mins


  1. 1 pound fingerling potatoes, halved lengthwise

  2. 2 tablespoons extra-virgin olive oil

  3. 2 tablespoons plus 2 teaspoons Herbs de Provence, divided

  4. Kosher salt and freshly ground black pepper

  5. 1/4 cup unsalted butter, softened (such as Lewis Road)

  6. 1 tablespoon Dijon mustard

  7. 2 (12 oz) butterflied Branzino

Crusted Branzino and Fingerling Potatoes a la Herbs de Provence photo by Food & Wine


  1. Preheat oven to 375 F. Line a rimmed baking sheet with aluminum foil.
  2. Toss together potatoes, olive oil, 2 tablespoons Herbs de Provence, 1 teaspoon of salt, and 1/2 teaspoon pepper on prepared baking sheet. Roast in preheated oven until potatoes are golden around the edges and nearly tender, about 20 minutes.
  3. Meanwhile, mash butter, mustard, remaining 2 teaspoons Herbs de Provence, and 1 teaspoon salt together with a fork in a small bowl. Arrange fish, flesh side up, season with salt and pepper and spread butter mixture evenly on fish.
  4. Flip potatoes and arrange around the edges of pan to accommodate fish. Add fish to baking sheet, flesh side up, and roast at 375 F until fish is opaque and flaky and potatoes are cooked through, about 10 minutes.

Cooking note: Herbs de Provence, a blend of spices including lavender, thyme and fennel, is a classic ingredient from the Provence region of France.

Recipe and photo are from Food & Wine

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