Provencal Fish Fillets
These fork-tender fish fillets reflect the cooking style of the Provence region of France. Dishes from the area often include olive oil, onion, garlic, tomatoes, and olives--and you'll find all of those in this 25-minute entree.
Ingredients
-
4 (4 ounce) fresh or frozen skinless cod, catfish, pollock, or tilapia fish fillets, 1/2 to 1 inch thick
-
1 tablespoon olive oil
-
1 medium onion, thinly sliced
-
2 cloves garlic, minced
-
1 (14.5 ounce) can whole tomatoes, drained and chopped
-
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried, crushed
-
8 oil-cured Greek olives, pitted and halved, or 8 pitted ripe olives, halved
-
1 teaspoon capers, drained
-
4 sprigs Fresh thyme sprigs
Description
-
Thaw fish, if frozen. Rinse the fish; pat dry with paper towels. Set aside.
-
For sauce: heat oil in a small saucepan over medium heat. Add onion and garlic; cook for about 5 minutes or until tender, stirring occasionally. Add tomatoes, thyme, olives, and capers. Heat to boiling; reduce heat to medium. Simmer, uncovered, for about 10 minutes or until most of the liquid has evaporated.
-
Meanwhile, preheat broiler. Measure thickness of the fish. Place the fish on the greased unheated rack of a foil-lined broiler pan, tucking under any thin edges. Broil 3 to 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness of fish or until the fish flakes easily when tested with a fork, turning the fish once if the fillets are 1 inch thick. Serve with the sauce and if desired, garnish with fresh thyme sprigs.
Related Recipes
Baked Garlicky Salmon Balls
These garlic-forward salmon balls are tender and flavorful. Add them to a salad or grain bowl for a ...
Miso Glazed Scallops with Soba Noodles
This Japanese-inspired dish uses one sauce--a sweet/salt combination of mirin and miso--to make both...
Salmon Potato Cakes
These crispy salmon potato cakes come together quickly when you use shortcut ingredients like canned...