Provençal Mackerel

Provençal Mackerel
  • 4 servings
  • 0:10 Preparation
  • 0:20 Cooking
  • 0:30 Total Time


Add all
  • 4

    mackerel, cleaned and gutted

  • 1 Tbsp.
    (15 mL)


  • 2 Tbsp.
    (30 mL)

    olive oil

  • 2

    leeks, white part only, finely cut

  • 2

    garlic cloves, finely cut

  • 1 cup
    (250 mL)

    dry white wine

  • 2 Tbsp.
    (30 mL)

    tomato paste

  • 15-20

    black olives, pitted

  • 2 Tbsp.
    (30 mL)


  • 4

    small tomatoes, diced

  • salt, pepper to taste

  • fine herbs, to taste


In a large frying pan, melt the butter, add the olive oil, and brown the white part of the leeks with the garlic for two to three minutes.

Place the mackerel on the bed of leeks and pan broil (est-ce qu'on ne doit pas deplacer le lit de poireaux avant de griller si cela se fait sur une plaque de cuisson?) on each side for one minute.

Mix the white wine with the tomato paste and pour into the frying pan.

Cover and poach over low heat for ten minutes.

Remove the fish from the pan and keep warm on a serving plate.

Add the olives, capers and tomatoes to the cooked sauce and let simmer over low heat for five minutes.

Add a little white wine to thin the sauce, if necessary.

Add salt, pepper and herbs.

Pour the sauce over the fish and serve right away.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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