Food Recipes Dinner Herbes de Provence-Crusted Branzino and Fingerlings 1 Review 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. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Greg Dupree Active Time: 10 mins Total Time: 40 mins Yield: 2 Cook Mode (Keep screen awake) Ingredients 1 pound fingerling potatoes, halved lengthwise 2 tablespoons extra-virgin olive oil 2 tablespoons plus 2 teaspoons herbes de Provence, divided Kosher salt and freshly ground black pepper 1/4 cup unsalted butter, softened 1 tablespoon Dijon mustard 2 (12-ounce) butterflied branzino or trout Directions Preheat oven to 375°F. Line a rimmed baking sheet with aluminum foil. 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. 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. 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. Originally appeared: February 2019 Rate It Print