Our version of this provençal specialty is perfect for a lunch or light dinner. Add a crusty baguette and a glass of wine and you'll be instantly transported to the Cote d'Azure.
Typically Ligurian, this straightforward preparation matches flaky white fish with pungent basil and a sweet-tart tomato sauce (fonduta). The fish pieces are breaded with a panko-basil crust, then roasted in a hot oven and garnished with the sauce.
Flageolets, the quintessential French legume, are the young delicate seeds of haricot beans gathered and shelled while they’re a pale shade of ivory-green. In this dish, the dried beans are soaked overnight, then cooked and tossed with sweet red onion, dry-cured black olives, garlic, fresh herbs, olive oil, and white wine vinegar. (You can also use the quick-soak method given here.) Garnish the dish with roast tomatoes to add some flavor from the south of France.