A La Provancale??

Horse Mackerel A La Provancale??? Honestly speaking, I don’t know exactly what the word “a la Provancale” means. Now I often see, in Japanese cookbooks/websites, dishes named with Japanese translation of “a la Provancale” at the end. From their recipes, I assumed that "a la Provancale" meant a dish with garlic, olive oil and tomatoes. Is this wrong? Anyway, what I tried out this time was named “horse mackerel a la Provancale” in Japanese. The horse mackerel fillets were salt-and-peppered and breaded (I mixed in chopped basil leaves in the bread crumbs), then fried in a frying pan. I made the tomato sauce with canned tomatoes. What I really wanted to do was baking the breaded mackerel fillets in the oven with the tomato sauce and grated cheese on top, but unfortunately I had no cheese left. Maybe next time ;P I don't know if this is an appropriate combination, but I thought that it would have been really nice with garlic bread and vichyssoise.