Recipes
Provencal Fish Fillets
- Fish
These fork-tender fish fillets reflect the cooking style of the Provence region of France. Dishes from the area often include olive oil, onion, garlic, tomatoes, and olives--and you'll find all of those in this 25-minute entree.
Ingredients
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4 (4 ounce) fresh or frozen skinless cod, catfish, pollock, or tilapia fish fillets, 1/2 to 1 inch thick
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1 tablespoon olive oil
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1 medium onion, thinly sliced
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2 cloves garlic, minced
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1 (14.5 ounce) can whole tomatoes, drained and chopped
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2 teaspoons chopped fresh thyme or 1/2 teaspoon dried, crushed
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8 oil-cured Greek olives, pitted and halved, or 8 pitted ripe olives, halved
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1 teaspoon capers, drained
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4 sprigs Fresh thyme sprigs
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