Provencal Smoked Fish Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g mackerel (s), smoked
- 300 g smoked fish (halibut, stremel salmon or haddock), 2 types!
- 4 small zucchini
- 100 g olives, reen, with herbs
- 100 g olives, black, without stone
- 2 tablespoon herbs Provence, frozen
- 2 cloves garlic)
- 1 bunch spring onion (s)
- 20 cocktail tomatoes
- salt and pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- Cut the smoked fish into cubes. Cut the zucchini into slices, cut the spring onions into diamonds. Finely chop the garlic.
- Heat the oil in a sufficiently large pan. Briefly sauté the zucchini, olives and garlic, add the onions and stir briefly, add the tomatoes and let everything sizzle briefly. Then add the fish and just let it warm up. Season to taste with the herbs and salt and pepper.
- Serve best with salad and baguette.
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