Amberjack with Provençal Sauce

Oxmoor House
6 servings.


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1 cup chopped onion
1 teaspoon minced garlic
1/2 teaspoon dried whole thyme
1/2 bay leaf
2 tablespoons margarine, melted
1 (16-ounce) can crushed tomatoes, undrained
1 (8-ounce) can tomato sauce
1/4 cup chopped fresh parsley, divided
3/4 teaspoon salt, divided
1/2 teaspoon sugar
1/2 teaspoon freshly ground pepper, divided
6 (4-ounce) amberjack fillets
3 tablespoons all-purpose flour
2 tablespoons vegetable oil
Fresh thyme sprigs (optional)
Fresh green beans (optional)


Saute first 4 ingredients in margarine in a skillet over medium-high heat until tender. Stir in crushed tomatoes and tomato sauce. Cook, uncovered, over low heat 30 minutes or until thickened. Remove and discard bay leaf. Stir in 2 tablespoons parsley, 1/4 teaspoon salt, sugar, and 1/4 teaspoon pepper.

Rinse fillets and pat dry; sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge fillets in flour. Cook fillets in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes on each side or until fish flakes easily when tested with a fork. Transfer to a serving platter. Spoon sauce evenly over fillets; sprinkle with remaining 2 tablespoons parsley. If desired, garnish with fresh thyme and serve with green beans.

Created date

August 2009

Nutritional Information

Calories 249
Caloriesfromfat 37 %
Fat 11 g
Satfat 2.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 26.1 g
Carbohydrate 11.7 g
Fiber 0.0 g
Cholesterol 49 mg
Iron 0.0 mg
Sodium 708 mg
Calcium 0.0 mg