Thursday, July 25, 2013

Fish Provencal


4- 4 ounces fresh or frozen skinless cod, catfish, pollock, or tilapia fish fillets, 1/2- to 1-inch thick
2 tablespoon olive oil
1 medium onion, thinly sliced
¼ cup chopped mushroom
½ teaspoon dried thyme, crushed
1 cup diced tomatoes (canned tomatoes are fine)
Fresh Tarragon leaves
4 mint leaves, chopped
Salt and pepper to taste
I teaspoon paprika
1 teaspoon lemon pepper


1.        Thaw fish, if frozen.
2.        Rinse and pat dry with paper towels. Set aside.
3.       For sauce: In a small saucepan, heat oil over medium heat.
4.       Add onion and mushroom; cook about 3 minutes or until tender, stirring occasionally.
5.       Add tomatoes, thyme, tarragon, mint leaves, and salt. Heat to boiling; reduce heat to medium.
6.       Simmer, uncovered, about 5 minutes or until most of the liquid has evaporated.

1.        Preheat broiler. @400 degrees
2.       Measure thickness of fish
3.       Grease baking pan
4.      Sprinkle fish with paprika, lemon pepper and salt
5.       Line fish fillets inside (try not to overlap)
6.       Broil 3 to 4 inches from heat for 6 minutes per 1/2-inch thickness of fish or until fish flakes  easily when tested with a fork, turning fish once  if fillets are 1 inch thick.
7.       Remove from oven, spoon sauce generously on top and put back under the broiler for 5 minutes
8.       If desired, garnish with fresh tarragon leaves .
9.       Makes 4 servings.

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