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Total Time
30 Mins
Yield
4 servings
Photo: John Autry; Styling: Cindy Barr

How to Make It

Step 1

Combine herbes de Provence, 2 teaspoons juice, and 1/4 teaspoon salt. Rub over tops of fillets. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness. Remove fish from pan; sprinkle with parsley and thyme.

Step 2

Heat remaining 7 teaspoons oil in skillet over medium-high heat. Add shallots; sauté 2 minutes or until tender. Remove from heat; stir in remaining 4 teaspoons lemon juice, remaining 1/4 teaspoon salt, mustard, honey, and pepper. Gently stir in olives.

Step 3

Combine greens and dressing in a large bowl, tossing well to coat. Arrange 1 1/2 cups salad on each of 4 plates; top each serving with 1 fillet.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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