Kate Sherwood’s recipe from the November 2012 issue of Nutrition Action Health Letter. Quick. Easy. Tasty. She says, “Herbes de Provence is a magical combination of basic, fennel seed, thyme, lavender, and other herbs that makes this dish taste like sunshine in Saint-Tropez. Look for it in the spice aisle.” Per 2 cups serving: Calories 380; Total Fat 16 g; Sat Fat 2.5 g; Protein 26 g; Carbs 28 g; Fiber 4 g; Sodium 440 mg.
- Preheat oven to 450°F.
- In a 13”x9” baking dish, arrange half the potatoes in a single layer. Cover with all the onions. Sprinkle with ¼ teaspoon of salt. Lay the fish filets in the dish, overlapping the thinner parts of the filets. Pour the tomatoes and wine over the fish and season with ¼ teaspoon of salt.
- Arrange the remaining potato slices on top of the fish. Drizzle with the oil and season with ¼ teaspoon of salt and the herbes de Provence.
- Bake for 10 minutes. Reduce the oven to 200°F.
- Bake for another 10 minutes.