June 1, 2020
One of our favorite types of Roman street food to eat are Supplí al telefono, a type of fried rice ball that is very like…Read This Post
As the weather starts to cool down, warm up with a delightful fish dish from the kitchen of noted Chef Marc Heracle, who lives and works at his beautiful estate in Aix. Chef Marc’s poisson marseillaise embodies much of what the chef’s cooking is about: a twist on the traditional while still using seasonal ingredients.
Please contact us for details on any of our culinary vacations in Provence.
1.5 pounds of codfish fillets
2 cups of chopped parsley
1 cup of bread crumbs
4 cloves of garlic
10 black olives
3 tbsp olive oil
Salt and pepper
Cook the fish in a pan with the olive oil, so that it becomes flaky.
In a food processor, mix the lemon zest, garlic, and bread crumbs. Once mixed, add in the parsley.
Once the fish is done cooking, top it with the olives and put the mixture over the fish.