Pan-Roasted Grouper with Provençal Vegetables

Photo: Oxmoor House
Use a broiler pan for both components of this recipe. The fennel-tomato mixture cooks in the bottom of the pan, helping to steam the fish on the rack above.

Yield:

4 servings (serving size: 1 fillet and 3/4 cup vegetables)

Recipe from

Nutritional Information

Calories 236
Fat 6 g
Satfat 1 g
Monofat 3.2 g
Polyfat 1 g
Protein 34.9 g
Carbohydrate 10.8 g
Fiber 3.3 g
Cholesterol 63 mg
Iron 3.4 mg
Sodium 587 mg
Calcium 122 mg

Ingredients

2 cups thinly sliced fennel bulb (about 1 medium bulb)
2 tablespoons fresh orange juice
16 picholine olives, pitted and chopped
1 (28-ounce) can no-salt-added whole tomatoes, drained and coarsely chopped
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
Cooking spray
2 teaspoons olive oil
1 garlic clove, minced
4 (6-ounce) grouper fillets (about 1 inch thick)

Preparation

1. Preheat oven to 450°.

2. Combine first 4 ingredients. Add 1/4 teaspoon salt and 1/4 teaspoon pepper; toss well. Spoon mixture into bottom of a broiler pan coated with cooking spray. Bake at 450° for 10 minutes; stir once.

3. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, oil, and garlic; brush evenly over fish. Remove pan from oven. Place fish on broiler pan rack coated with cooking spray; place rack over fennel mixture.

4. Bake at 450° for 10 minutes or until desired degree of doneness.

Note:

Cooking Light Gluten-Free Cookbook

August 2011