Fish Fillets Provencal9 Reviews
“Browned fish fillets simmer in a sauce of fresh tomatoes, parsley, basil, thyme, and garlic, bringing the flavors of the French countryside to the dinner table.” - by Filippo Berio Olive Oil
Original recipe yields 4 servings
- Saute onion in medium skillet in olive oil for 5 minutes or until tender. Add garlic and stir.
- Add tomatoes, basil, thyme, parsley, and pepper. Simmer for 10 minutes.
- While sauce simmers, dredge fish in flour to coat on both sides.
- Saute fish in a large skillet in 2 tablespoons of olive oil until lightly browned.
- Pour sauce over fish in skillet and simmer for 15 minutes until fish is no longer translucent and flakes easily.
Amount Per Serving (4 total)
- 300 cal
- 18.5 g
- 12.7 g
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"Excellent, I would go just a little lighter on the thyme the next try. Other than that it was perfect for us. Very light...." See more"
"This made for a truly excellent dinner, one I’m likely to repeat, which I don’t do often (too many recipes, too little time). I played with the recipe a little in ways that were more appealing to me..." See more. I sautéed the fish until it was cooked completely, which amounted to a few minutes per side. Simmering it further in the sauce, let alone for another fifteen minutes (essentially an overcooked, poached or stewed fish), just wasn’t going to work for me. Meantime, I prepared the sauce and kept it separate from the nicely browned, nicely crusted fish. Rather than the dried herbs I used fresh, adding them at the end along with some capers. I plated the fish over angel hair pasta and spooned some of the sauce over it all. Some simple steamed broccoli with lemon and garlic completed the meal."
"This was a very simple recipe.I didnt have fresh tomatoes so I used a can of diced tomatoes((which made it like a marinara sauce also didnt have fresh parsley so used dried). My husband loved it, and ..." See moreI really liked it. Im not a huge fish fan, but, did enjoy and will keep the recipe to make another day. We used Alaskan Cod and enjoyed not having to fry it to mask the fish. served with brown basmati rice which really went well together on the fork."
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