Fillet of fish provencale

Yield: 6 servings

Measure 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

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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