Merlans en piperade

Whiting with peppers, onions and garlic


Preparation info

  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in

The Cooking of Provence

The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

This is an excellent way of serving firm-fleshed fish and is just as delicious cold as hot.


  • 1 kg (2 lb) whiting or halibut fillets, skinned
  • 1 shallot


To make the piperade, gently fry the onion in the oil for about 5 minutes, stirring. Add the peppers, garlic, parsley and some salt and pepper. Continue to fry gently, uncovered, until the peppers are almost tender. Adjust seasoning to taste.

Preheat the oven to Gas Mark 4/180°C/350°F