Fish Provencale

READY IN: 35mins
Recipe by CountryLady

This is a family favourite from an old BH&G cookbook. I normally use sole, but you can substitute with whatever fish you prefer or is available.

Top Review by Katanashrp

I like this dish a lot and will definitely make it again but next time I'll skip the cornstarch step since I didn't have that much liquid in the pan so it clumped up a bit, but that could have been my mistake. Thank you.

Ingredients Nutrition


  1. Thaw fish, if frozen.
  2. Sprinkle each fillet with salt& pepper.
  3. Roll up fillets& secure with tooth pick.
  4. Cook onion, garlic& mushrooms In butter or margarine in a large skillet for about 5 minutes.
  5. Add wine, tomatoes, parsley, sugar& bouillon and bring to a boil.
  6. Add fish, reduce heat, cover& simmer for 15- 20 minutes or until fish flakes easily.
  7. Remove fish to a platter, cover& keep warm.
  8. Boil skillet mixture, uncovered, til reduced to about 1 1/2 cups.
  9. Combine water& corn starch& add to skillet.
  10. Cook, stirring constantly,'til mixture is thickened& bubbly.
  11. Spoon sauce over fish.

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