Fish Provençal

Fish Provencal is rated 4.3 out of 5 by 4.
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Prep Time: 25 minutes
Cook Time: 25 minutes
Servings: 4

This simple dish shines with fresh tomatoes, garlic and herbs, iconic ingredients of southern France. Prepare it when you don’t have the time for an elaborate dish but still aim to impress your guests.

Ingredients:

  • 4 halibut fillets, each 6 to 8 oz.
  • Kosher salt and freshly ground pepper, to taste
  • 2 Tbs. dry white wine
  • 1 lb. ripe tomatoes, cut into slices 1/2 inch thick
  • 3 Tbs. extra-virgin olive oil
  • 1 garlic clove, minced
  • 1 Tbs. chopped fresh tarragon
  • 1 Tbs. chopped flat-leaf parsley
  • 1/4 tsp. fresh thyme leaves
  • 2 to 3 Tbs. fine dried bread crumbs

Directions:

Preheat an oven to 375°F. Lightly oil a baking dish just large enough to hold the fillets snugly in a single layer.

Place the fillets in the prepared baking dish, season lightly with salt and pepper, and drizzle with the wine. Arrange the tomato slices on top of the fish, overlapping them slightly if necessary.

In a small bowl, stir together 2 Tbs. of the olive oil, the garlic, tarragon, parsley and thyme. Spoon the herb mixture evenly over the tomatoes, season with salt and pepper, and sprinkle with the bread crumbs. Drizzle with the remaining 1 Tbs. olive oil.

Bake until the bread crumbs are browned on top and the fish is opaque throughout, 25 to 30 minutes. Serve immediately, directly from the baking dish. Serves 4.

Adapted from Williams-Sonoma Fish for Dinner (Weldon Owen, 2009).

Rated 5 out of 5 by from Tasty & Healthy! I have been searching low to no-carb meals for awhile and we particularly love fish. This calls for halibut, which is difficult to find in our area, so we used orange roughy. Also, our tomatoes are known in the state (Virginia - Hanover tomatoes) - so that probably makes a big difference. Also, we use FRESH olive oil - not from the grocery store! This fit the bill perfectly. Served with sauteed asparagus.
Date published: 2015-08-17
Rated 5 out of 5 by from Tasty and quick I used escolar and about twice the garlic (because I love it) and the two small fillets turned out perfectly. I did use panko because it was all that I had. Will certainly make it again.
Date published: 2012-08-10
Rated 5 out of 5 by from Voila! Quick Provencal Yummy. This is also great with Cod or Pollack. The recipe is quick to prepare, and cooking time is fast. The tomatoes and the wine make this meal. Rice or polenta are good sides, and your favorite veggie dish.
Date published: 2012-04-01
Rated 2 out of 5 by from Healthy but just OK tasting Normally the recipes rated 5 stars are a never-fail but this was disappointing. It was simple to make but i felt the results were just ok. Nothing I would serve for company and I won't be making this again. The fish tasted alright but, again, nothing outstanding.
Date published: 2012-03-05
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