White Fish Provencal
This recipe comes together easily and is tasty. I've used orange roughy and mahi mahi fillets with success. This is a revised recipe for health from the Saturday Evening Post: The Mediterranean Diet.
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INGREDIENTS
Nutrition- 16ounces firm white fish fillets, 3/4-1-inch thick
- 3
- 1⁄4teaspoon kosher salt
- 1⁄4teaspoon black pepper
- 1⁄4 - 1⁄2
- 1⁄4 - 1⁄2
- 1⁄2
- 1⁄2
- 8
- 1⁄2cup olive (Kalamata, Green, or Black Olives)
- 1⁄4cup white wine
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DIRECTIONS
- Preheat oven to 375 degrees.
- Place fish fillets in a oven safe baking dish.
- Drizzle 1-1/2 T Olive Oil over fish. Rub oil on both sides and Salt & Pepper.
- Sprinkle fish with Onion and Garlic Powders, Basil and Thyme herbs.
- Top with a 1-1/2 heaping T of Stewed Tomatoes per fillet
- Pit and slice Olives into halves or quarters and sprinkle on top of tomatoes(Kalamata is delicious in this recipe).
- Splash the tops of tomatoes & olives with White Wine and drizzle the remaining Olive Oil.
- Bake with a foil tent for 15 minutes or until fish is white and flakey.
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