Saturday, July 12, 2008

Provencal Fish Filets

This is one of my favorite fish preparartions. It is so easy to prepare and the layers of flavors in the Provencal topping delights the palette. It's healthy too!

Here's the Recipe:



1 tablespoon olive oil
1 medium size onion, sliced
2 cloves garlic, finely chopped
4 large canned tomatoes, chopped or 1 cup canned diced tomatoes
1/2 teaspoon dried leaf thyme
2 bay leaves
10 oil-cured black, olives, pitted, sliced
1 teaspoon capers, mashed
4 6-ounce firm white fish fillets, like snapper or tilapia

1. Prepare sauce: Heat oil in saucepan. Add onion and garlic; sauté for 5 minutes or until softened. Add tomatoes, thyme, bay leaves, olives and capers; simmer, uncovered, over medium heat 15 minutes. Remove and discard bay leaves.

2. Preheat oven to 350. Coat broiler proof baking dish with nonstick cooking spray. Place fish in single layer in baking dish.
Bake at 350 for 10 minutes.

3. Remove dish from oven. Increase oven temperature to broil. Spoon sauce over fish. Broil fish 3 to 4 inches from source of heat for 5 minutes. Serve immediately.

Note: I use only 2 fillets for the two of us but use the entire amount of sauce. Also, I like using a few teaspoons of Oakville Grocery Olive and Herb Tapenade in place of the olives (which I normally use kalamata). I still use the teaspoon of capers.


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