Fillet of fish provencal
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | Onion, peeled and sliced | |
| 2 | teaspoons | Minced garlic |
| 2 | Red bell peppers,thinly sliced | |
| 3 | Ripe tomatoes, diced Salt and Pepper to taste | |
| ½ | teaspoon | Thyme |
| 2 | pounds | Fish fillets Court bouillon |
Directions
Heat oven to 350 degrees. 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.