At Carrefour they used to sell an excellent “sauce provencale“, a marinade for fish that was made with sun-dried tomatoes and herbs steeped or sauteed in oil.
The girls loved to eat white fish baked with that sauce and since it is not available any more, I decided a few days ago to have a go at making a similar marinade myself, with some of those ingredients.
I was glad I tried because the fish I baked with this marinade that night was a big hit with both of them, even though the marinade I ended up with looked rather different from the one I used to buy !
Sun-dried Tomato, Rosemary and Lemon Zest Marinade
120-140 grams of sun dried tomatoes (drained weight i.e. after removing them from the oil they’ve been soaked in)
zest of 1 lemon
leaves from 3-4 sprigs of rosemary
2 pods of garlic, peeled and chopped fine
1 onion, peeled and chopped very fine
3-4 tablespoons of olive oil
Warm the oil in a shallow pan, then add the garlic. When it starts to turn a golden color, add the onions and sautee for some time they are quite soft, without letting them brown. Now add the lemon zest, rosemary and tomatoes and cook everything together for just a few minutes.
When the mixture has cooled, blend it to a paste.
This will make enough marinade for about 700-800 grams of fish fillets.
To bake the fish- season the fillets lightly with salt, apply the marinade, wrap each fillet in silver foil and bake till done at 220 degrees C.