Fillet Of Fish Provencale Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
1: Onion, peeled and sliced
2 tsp: Minced garlic,
2: Red bell peppers,
3: Ripe tomatoes, diced
Salt and pepper to taste,
1/2 tsp: Thyme,
2 lbs: Fish fillets,
Court bouillon,
Directions:
HEAT THE OVEN TO 350F. Heat the olive oil in a skillet over medium
heat. Add the onion, garlic and red peppers and saute, stirring
constantly, for 7 minutes, or until the vegetables are soft. Add the
tomatoes, sprinkle with salt, pepper and thyme, and cook covered for
5 minutes. Place the fish fillets in a baking dish, and cover with
the vegetable mixture. Add enough simmering court bouillon to cover
the fillets, cover with a sheet of buttered wax paper, buttered side
down, and bake for 7 minutes. Pour the juices into a saucepan, and
reduce by half. Serve the fish and vegetables with the sauce on the
side. Serves 6.
Source from luhu.jp
heat. Add the onion, garlic and red peppers and saute, stirring
constantly, for 7 minutes, or until the vegetables are soft. Add the
tomatoes, sprinkle with salt, pepper and thyme, and cook covered for
5 minutes. Place the fish fillets in a baking dish, and cover with
the vegetable mixture. Add enough simmering court bouillon to cover
the fillets, cover with a sheet of buttered wax paper, buttered side
down, and bake for 7 minutes. Pour the juices into a saucepan, and
reduce by half. Serve the fish and vegetables with the sauce on the
side. Serves 6.
Source from luhu.jp
Tags
Seafood