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Herbs de Provence Crusted Branzino and Fingerling Potatoes
Ingredients
1 pound fingerling potatoes, halved lengthwise
2 tablespoons extra-virgin olive oil
2 tablespoons plus 2 teaspoons Herbs de Provence, divided
Kosher salt and freshly ground black pepper
1/4 cup unsalted butter, softened (such as Lewis Road)
1 tablespoon Dijon mustard
2 (12 oz) butterflied Branzino
Crusted Branzino and Fingerling Potatoes a la Herbs de Provence photo by Food & Wine
Instructions
- Preheat oven to 375 F. Line a rimmed baking sheet with aluminum foil.
- 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.
- 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.
- 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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