"A la provençale" means in the way of Provence, or more generally the mediterranean way. When in France, the original recipe usually uses a whole sea bream (or any kind of mediterranean fishes) and a slightly different veggies mix. Being in Finland, the most common fish found in most supermarkets is salmon. You can do it as well with sea bass (k-citymarket Sello, Hakaniemi market hall's fishmongers, or the best bet's Tukkutorin Kala in Teurastamo have such fishes from time to time). Here, the salmon has been skinned, cut in stripes and laid on an oiled aluminium foil. The fish is then covered with slices of peeled lemon, tomatoes, grilled zucchinis, caramelized onions, chopped black olives and garlic, and drizzled with homemade chili oil and sea salt (a dash of dry white wine can be added as well). The foil is then folded to form an hermetic pocket, and into an hot oven for approx.15min.
Super easy to do and not very expensive - depending of the fish, it makes for a really tasty summer lunch.
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