Herbes de Provence, a blend of spices including lavender, thyme, and fennel, is a classic French ingredient. Williams Sonoma makes a particularly aromatic blend, which, when combined with softened butter and spread over fish and potatoes, helps to create a simple and flavorful weeknight meal.
Ingredients
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1 pound fingerling potatoes, halved lengthwise
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2 tablespoons extra-virgin olive oil
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2 tablespoons plus 2 teaspoons herbes de Provence, divided
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Kosher salt and freshly ground black pepper
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1/4 cup unsalted butter, softened
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1 tablespoon Dijon mustard
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2 (12-ounce) butterflied branzino or trout
Description
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Preheat oven to 375°F. Line a rimmed baking sheet with aluminum foil.
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Toss together potatoes, olive oil, 2 tablespoons herbes de Provence, 1 teaspoon salt, and 1/2 teaspoon pepper on prepared baking sheet. Roast in preheated oven until potatoes are golden around edges and nearly tender, about 20 minutes.
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Meanwhile, mash butter, mustard, remaining 2 teaspoons herbes de Provence, and 1 teaspoon salt together with a fork in a small bowl. Arrange fish flesh side up, season with salt and pepper, and spread butter mixture evenly on fish.
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Flip potatoes and arrange around edges of pan to accommodate fish. Add fish to baking sheet, flesh side up, and roast at 375°F until fish is opaque and flaky and potatoes are cooked through, about 10 minutes.
