Provençal Pickerel Fillets

Provençal Pickerel Fillets
  • 4 servings
  • 0:10 Preparation
  • 0:15 Cooking
  • 0:25 Total Time


Add all
  • 28 oz
    (796 mL)

    herbed tomatoes

  • 2 Tbsp.
    (30 mL)

    tomato paste

  • 1/2

    white onion, chopped

  • 2

    garlic cloves, minced

  • 1/3 cup
    (80 mL)

    white wine or chicken broth

  • 1/4 cup
    (60 mL)

    shredded fresh basil

  • 8

    fresh pickerel fillet

  • freshly ground pepper to taste

  • 20

    black olives

  • 1 Tbsp.
    (15 mL)

    lemon zest


Preheat oven to 400°F/200°C.

In a baking dish, mix tomatoes with tomato paste, onion, garlic, wine or broth and half the basil.

Lay pickerel fillets overtop.

Sprinkle with pepper, remaining basil, olives and lemon zest.

Bake 12-15 min. or until fish is cooked.

Serve fish with tomato sauce.

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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