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Baked Whitefish Provencal

Baked Whitefish Provencal

Baked Whitefish Provencal is a wonderfully savory dish. Most cooks think of roasted chicken or pork roasts when using Herbs de Provence in the French kitchen, but they are also used in many seafood recipes in France. The rosemary, summer savory and thyme work especially well with chicken, pork and seafood.

This Whitefish recipe uses these same herbs in the Herbs de Provence, plus the other ingredients to create a very savory melange of flavors. This might become one of your favorite ways to bake any white fish.

Serves: 2

12 oz Whitefish, halibut, tilapia, cod or other white fish
2 Teaspoon lemon juice
2 Teaspoon Olive Oil

1 cup cherry tomatoes, cut in half
1 clove garlic, chopped fine
4 green onions, sliced
½ cup pitted, chopped Kalamata black olives
1 Teaspoon Herbes de Provence
1 Tablespoon Olive Oil

Place the fish filets on a shallow baking dish. In a small bowl, combine the lemon juice and olive oil. Pour over the fish.

Bake the fish at 400 degrees for 15 – 20 minutes until done. They will be opaque and will flake apart with a fork when done. Turn off oven, but leave fish in the oven to keep warm while you are making the sauce.

Heat a medium skillet over medium heat. Add oil, garlic, green onions and sauté for 2 minutes.
Add olives, tomatoes and the Herbs de Provence. Heat until the tomatoes start to soften. Watch closely so they don’t get too soft. Plate the fish and spoon some of the sauce over each filet.

Serve with a simple rice dish, like a pilaf, wild rice or pan roasted, parsley new potatoes.