Fish Fillets Provencal Recipes

WHITE FISH PROVENCAL

White Fish Provencal image

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.

Provided by Southern Lady

Categories European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

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

Steps:

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.

WALLEYE FILLET PROVENCAL

Walleye Fillet Provencal image

From Jean Claude Forgeront. Adapted from Fish Cookery of North America. Any lean white fish may be substituted. The original had white wine as an optional ingredient, but listed no amount, so I've left it out.

Provided by Chocolatl

Categories Canadian

Time 22m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 walleyed pike fillet
2 tablespoons seasoned flour
1 tablespoon oil
1 tablespoon butter
1 medium onion, finely sliced
1 garlic clove, crushed
3/4 lb tomatoes, crushed
1 teaspoon fresh parsley (or chives)
salt
pepper
black olives

Steps:

Roll fillets in seasoned flour.
Heat oil and butter in a skillet.
Saute fish until golden brown on both sides, about 4-5 minutes on each side.
Remove to a serving dish and keep hot.
If there is more than 1 tablespoon of fat left in pan, drain the excess.
Add onion and saute until tender, 2-3 minutes.
Add garlic, tomatoes and parsley.
Toss over high heat for 3 minutes.
Add salt, pepper and olives.
Pour over fish and serve.

Nutrition Facts : Calories 97.3, Fat 6.5, SaturatedFat 2.3, Cholesterol 7.6, Sodium 31.1, Carbohydrate 9.1, Fiber 1.6, Sugar 3.4, Protein 1.5

BAKED FISH PROVENCAL

Baked Fish Provencal image

I love the sunny provencal flavors the vegetables and olives add to this baked fish recipe. I like it served with some saffron couscous and sauteed brocolli with a dusting of parmesan overall.

Provided by Geema

Categories Low Cholesterol

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 red snapper or 4 other firm fish fillets
1 medium onion, chopped
2 cloves garlic, finely chopped
2 tablespoons olive oil
1 red bell pepper, chopped coarsely
28 ounces Italian-style diced tomatoes, drained
1 tablespoon capers
1/4 cup basil, fresh,chopped
8 black Greek olives, pitted,sliced
1 tablespoon lemon juice
1 teaspoon dried oregano, crumbled
salt and pepper

Steps:

Preheat oven to 450'F.
Arrange fillets in 8x8x2" square baking dish.
Saute onion, red bell pepper and garlic in oil in medium-size skillet over medium heat for 3-5 minutes or until softened.
Add tomatoes, capers, basil, olives, lemon juice, oregano, salt if using, and pepper.
Simmer,stirring occasionally, 8 minutes.
Spoon sauce over fish.
Bake in preheated 450'F.
oven for 10-15 minutes or until cooked through.

Nutrition Facts : Calories 335.3, Fat 9.7, SaturatedFat 1.4, Cholesterol 99.3, Sodium 697.9, Carbohydrate 18.9, Fiber 4.4, Sugar 9.9, Protein 43.6

FISH PROVENCALE

Fish Provencale image

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.

Provided by CountryLady

Categories Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

6 fish fillets, fresh or frozen
salt
paprika
1/4 cup chopped onion
1 clove garlic, minced
1 cup sliced mushrooms (or 1 small can, drained)
1 tablespoon butter or 1 tablespoon margarine
1/2 cup dry white wine
2 tomatoes, peeled,seeded & coarsely chopped or 1 (16 ounce) can tomatoes, drained & chopped
2 tablespoons parsley
1 teaspoon sugar
1 teaspoon instant vegetable bouillon granules
2 teaspoons cornstarch
1 tablespoon cold water

Steps:

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

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