Recipe by CountryLady
This lightly spice seafood dish with a delicious creamy herbal sauce is a specialty of Three Small Rooms, an elegant spot for fine dining in downtown Toronto.If you don't have "herbes de provence" in your pantry, make your own using one of the recipes posted on Zaar or use a mixture of your favourite herbs such as thyme, savoury, lavender & rosemary. Prep time doesn't include marinating.
Top Review by zepharum
This was fantastic. I was kind of afraid - the smell of the fish when it was marinating was horrid and I thought I would be disappointed. However, the final product was amazing - it tasted like a 5 star restaurant meal! I will definitely be making this again! Like several other reviewers, I made this with Lemon Rice (Recipe #75113) and the two complimented each other perfectly!
- 29.58 ml stone ground dijon mustard
- 4.92 ml dried herbes de provence
- 4.92 ml chopped garlic
- 29.58 ml olive oil
- 6 (1020.58 g) halibut fillets or 6 (1020.58 g) cod fish fillets
- 12 shrimp
- 14.79 ml olive oil
- 236.59 ml canned tomato, drained & chopped
- 4.92 ml herbes de provence
- salt & freshly ground black pepper
- 78.07 ml whipping cream
Directions See How It's Made
- Combine mustard, herbs, garlic & olive oil.
- Brush on fish& shrimp; marinate for 30 minutes.
- Oil the base of an ovenproof baking dish; place fish in the center.
- Scatter tomatoes around fish & sprinkle with herbs.
- Bake in preheated 450°F oven for 5 minutes.
- Add shrimp& bake for another 5 - 8 minutes or until the juices begin to rise.
- Remove from the oven; pour the juices & tomatoes into a small pot.
- Add cream, bring to a boil & boil for 2 minutes or until slightly thickened.
- If you prefer a smooth sauce, whisk with an immersion blender.
- Serve fish surrounded by shrimps & topped with sauce.