Perch with Provencal mussels

There are many dishes in Provence cuisine that require some culinary experience to prepare. But there are also recipes that even a child can handle, and the taste will be great. This dish contains the best products of Provence: mussels, tomatoes, wine and olives.

Ingredients

• 1 medium onion
• 4 cloves of garlic
• 100 ml olive oil
• 600 g canned chopped tomatoes
• 1/2 cup olives, preferably Kalamata varieties
• grated zest of 1 small orange
• 1 bay leaf
• 100 ml dry white wine
• 4 seabass fillets, 150 g each
• 20 mussels in shells
• 4 slices of rustic bread
• 5 sprigs of parsley
• salt, freshly ground black pepper

Directions

1. Preheat oven to 170 ° C. Peel the onion and cut into thin half rings. Cut the garlic into thin slices. Heat olive oil in a deep-frying pan over medium-high heat. Add onion and cook until soft, 5 minutes. Add the garlic and fry for 1 minute, until the aroma appears. Then add tomatoes, olives, orange zest and bay leaf. Pour in the wine and bring to a boil, let it boil for 3 minutes.
2. Spread the sauce apart with a spatula and place the fish in a single layer. Cover the pan with a lid and place in the oven for 5 minutes.
3. Add mussels to the pan, cover and put the dish in the oven again for 5 minutes. The fish should be completely cooked and the mussels open (if using fresh mussels).
4. Preheat a grill pan, rub chunks of bread with olive oil and fry until golden brown. Rub the toasted bread with garlic.
5. Divide the fish into bowls, top with the sauce and add the mussels (discard the covered shells). Sprinkle with finely chopped parsley and serve with toasted bread.