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Wednesday, June 19, 2013

Rouget a la Provencale


A couple of days ago, I had a job interview for a new company. Since arriving in France, I've had my share of job interviews, but I still feel as nervous as my first time. It's embarrassing really, but when I'm nervous I've developed this habit where I tend to talk and talk, well babble really. And say more than I should, or not saying enough of what's most important. At least I don't have any physical thing - no sweaty palms, no cold hands, no sweating profusely. I just talk. Anyways, I think it went pretty well, but I can't really tell anything at this point. I just have to wait for news beginning July. I'm not quitting my present job, but I'm crossing my fingers. If I do get it, it will be a great opportunity with me and honestly, I think it might be it for me. Of course, I haven't started working there yet, so who knows, but on paper it's totally perfect. For the past weeks, there's been speculations that my next door neighbor might be the company's boss, and if everything goes right, my potential boss. At first, it was hard for it to sink in. I mean, I don't really know how I feel about having my "boss" as my next-door neighbor. But the speculations have been confirmed, she is definitely the boss! I don't know her well personally, although we've had little chats here and there. But from what I've seen, she seems like a really nice person and smiles all the time! I've described her as a ray of sunshine when DO asked me about her. She's one of those people that when they smile, their whole face lights up, and you can't help smiling along. I'm really hoping everything will be great. Of course, you'll be reading all about it here!


So to get back to the food, I made Rouget a la Provencale for lunch today. The vegetables were delicious, kinda reminded me of a Ratatouille!



In a pan, heat some olive oil. Saute 1 diced onion and 3 sliced garlic cloves until onion turns translucent.



Add 2 diced tomatoes and saute.



Add 1 diced eggplant.



Add 1 diced zucchini.



Add 1 diced green bell pepper.



Add 1 diced red bell pepper.



Season with salt and black pepper. Stir and saute everything together 10-15 minutes or until the vegetables are cooked through.



In a separate frying pan, heat some oil and fry the fillets of Rouget 2 minutes on each side. Remove from the pan.



Stir the vegetables and transfer the fillets of Rouget on top. Season again with salt and black pepper if needed. Drizzle with a little olive oil. Serve hot and enjoy!



Lunch is served: Rouget a la Provencale and Bulgur

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