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 Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 236
  • Fat: 6g
  • Saturated fat: 1g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1g
  • Protein: 34.9g
  • Carbohydrate: 10.8g
  • Fiber: 3.3g
  • Cholesterol: 63mg
  • Iron: 3.4mg
  • Sodium: 587mg
  • Calcium: 122mg

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)
  • Spinach-Mushroom Salad

Preparation

  1. 1. Preheat oven to 450°.
  2. 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. 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. 4. Bake at 450° for 10 minutes or until desired degree of doneness.
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