White Fish Provencal

White Fish Provencal

McCormick(R) Gourmet Collection(R) 0

"This delicious, healthy recipe brings the flavors of Southern France to your home. Canned, diced tomatoes are a great time saver for weeknight meals."

Ingredients 35 m {{adjustedServings}} servings 200 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 200 kcal
  • 10%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 4.9g
  • 2%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 352 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F. Coat ovenproof baking dish with nonstick cooking spray. Place fish in single layer in baking dish. Lightly salt and pepper the fish. Bake 12 minutes*.
  2. Meanwhile, heat oil in saucepan. Add onion; Saute 5 minutes, or until onion is softened. Add tomatoes, olives, wine, basil, garlic and thyme. Simmer, uncovered, over medium heat 3 minutes.
  3. Remove fish from oven. Spoon sauce over fish. Return to oven; bake an additional 5 minutes, or until fish flakes easily with a fork. Serve immediately.
Tips & Tricks


  • *If fish is over 1-inch thick, increase cooking time in Step 1 to 15 minutes.
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Reviews 22

  1. 25 Ratings


This was an amazing recipe! I definitly reccomend buying fresh halibut. And use half fresh, half canned tomatoes, and never garlic powder! Just crushed garlic.


good way to dress up even an inexpensive whiting fish and a cheap chardonnay. Did not use powders, but the real deal; onion and garlic sauteed in a little EVOO. Used nicoise olives and added some herbs de provence along with the others. Sprinkled the fish w/Old Bay, S&P before baking. Served over couscous. Could easily sub capers for the olives, or slice up some fennel bulb to saute along with the onions/garlic for an additional mediterranean flavor. Quick, easy, and tasty.

Mama & her Girls

Absolutely fabulous, light and delicious. I made it for my husband and his cousin (who are not fish lovers) and they even had seconds. It reminds me of a seafood dish made at a local Italian restaurant but they don't have olives in it. The minor adjustment I made to the recipe was salt the sauce.