Fillet of fish provencale
6 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | tablespoons | Olive oil |
1 | Onion, peeled and sliced | |
2 | teaspoons | Minced garlic |
2 | Red bell peppers | |
3 | Ripe tomatoes, diced | |
Salt and pepper to taste | ||
½ | teaspoon | Thyme |
2 | pounds | 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.
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