Back to Recipe Menu

Red Emperor 'Provencale'


  • Heat a thin layer of oil in a large heavy-bottomed pan and fry the lightly floured and seasoned fish until coloured on both sides and just cooked through. Remove.
  • Add a little fresh oil to the pan, if needed, and briefly toss the pine nuts to just toast.
  • Then add the tomatoes, garlic, olives, red onion, spring onions and raisins with a good splash of the vinegar, the anchovies and parsley. Stir well and briefly cook. Taste for seasoning.
  • To serve, mound the salad on individual plates and top with the fish and a sprinkling of oil.
  • nb.  The salad can be served warm or cold.


  • olive oil
  • 4 x 180 gm fish fillets
  • plain flour
  • sea salt & freshly ground pepper
  • 2 tbsp pine nuts
  • 1 punnet cherry tomatoes, quartered
  • 2 garlic cloves, crushed
  • 6 pitted black olives, sliced
  • ½ red onion, finely sliced
  • 3 spring (green) onions, finely chopped
  • 2 tbsp raisins
  • red wine vinegar
  • 2-3 anchovies, chopped
  • 3 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm