Rouget a la Provencale

For 4 people

  • 8 Filets of Rougets
  • 12 small Petites Seiches cleaned and ready to be cooked
  • 1 eggplant
  • 2 zucchini
  • 2 Tomatoes
  • 1 Oignon
  • 1 Garlic
  • 2 Soup spoons Coulis of tomato
  • 1 1/2 Tea spoon of Basilic
  • 1 Teaspoon of Thyme
  • 11 Soup spoons of Olive Oil
  • S & P to taste
Meddley Provencal
Provencale Medley


Cut the eggplant into chunks, the zucchini into slices, and with the tomatoes remove the seeds, peel, and chop the garlic after removing the husk.


Place 4 soup spoons of olive oil in a cooking pan. Saute egg plant and succhini 5 min, reserve. Warm 2 new soup spoons of olive oil in the cooking pan add the zucchini and the eggplant in the cooking pan add Salt & pepper then add the thyme.

Slowly cook the onion for about 2 minutes, add the tomatoes, and cook on a slow flame for 15 minutes in the pan saute the onion for 2 min. Add the tomatoes


Warm up 2 soup spoons of olive oil in the cooking pan and saute the Seiches for 6 to 7 minutes on warm heat, salt & pepper spread garlic on top. Reserve in the oven turned off.


Oil the filets of Rougets. Lay out in the hot cooking pan with the skin down. As soon as the edge of the fish whitens, flit over the filets. shut off the flame. And let the filets of fish 3 min., salt & Pepper.


For the sauce: Mix the tomato coulis with 3 soup spoons of olive oil, add salt & pepper, and serve the fillets of rouget on top of the Seivhes. surround with the vegetables and sauce, and spread basilic on the dish.

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