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A French Quicky Using Herbs de Provence

A French Quicky Using Herbs de Provence

If you’re broiling fish (or chicken or lamb), and want a quick tasty meal that smells & tastes just like the South of France, Herbs de Provence is the way to go! 
Here’s what I did with salmon...
Use a tiny bit of salt and a generous amount of Herbs de Provence on one side of your fish (my other side had skin on it).
Then turn on your oven to broil. Put a small amount of oil in a cast iron skillet and put it in the oven so it gets hot. Maybe 10 minutes topsl. Then take the skillet out and place it on top of the stove.
Place the seasoned side of your fish down (so it sears and sizzles). Place it back in the oven. (If you’re cooking fish that is skinless on the other side, chicken or lamb, now is the time to season the side facing up before you throw it back in the oven.)
Since fish cooks pretty fast, stand by and use a cooking spatula to flip it over right at the end to get it browned.
That's what you call a French Quicky!
And it's as easy as 1, 2, 3! (And SO doggone tasty.)
Bon appétit!
xo Tracey
Tip: Take it out of the skillet immediately so it stops cooking.
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