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.
- Ready In:
- 16 ounces firm white fish fillets, 3/4-1-inch thick
- 3 tablespoons olive oil, divided
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon black pepper
- 1⁄4 - 1⁄2 teaspoon onion powder (your preference)
- 1⁄4 - 1⁄2 teaspoon garlic powder (your preference)
- 1⁄2 teaspoon basil leaves, dried and crushed to intensify flavor
- 1⁄2 teaspoon thyme leaves, dried and crushed to intensify flavor
- 8 ounces stewed tomatoes, drained of most liquid
- 1⁄2 cup olive (Kalamata, Green, or Black Olives)
- 1⁄4 cup white wine
- 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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OMG this was so good... I used Basa Filets and sliced black olives. Not being a serious wine drinker, I purchased the 4 little bottle set of white wine to keep in the frig for dishes that use wine in their cooking. That being said, it wasn't until I finished eating that I realized I had never put the wine in the fish! It was so good though as it was, the wine must make it spectacular - I can't wait to make this again. I plan on fixing this again and again and again... I could (and probably should) eat this every night!Reply
Good, quick easy, healthy. I'll use this recipe again. I did exactly as indicated except used a whole standard can of chopped tomatoes, as suggested by the other reviewers and I used all the fish in the package, 600grs. The black olives were fantastic and just the touch it needed. Very nice recipe.Reply
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