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Pan-Roasted Grouper with Provençale Vegetables

Jim Bathie; Jan Gautro
Yield

4 servings (serving size: 1 grouper fillet and 3/4 cup fennel mixture)

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.

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 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)

Nutrition Information

  • calories 247
  • caloriesfromfat 25 %
  • fat 6.9 g
  • satfat 0.7 g
  • monofat 3.4 g
  • polyfat 2.1 g
  • protein 33.6 g
  • carbohydrate 11.5 g
  • fiber 2.8 g
  • cholesterol 60 mg
  • iron 2.6 mg
  • sodium 898 mg
  • calcium 91 mg

How to Make It

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

  4. Bake at 450° for 10 minutes or until fish flakes easily when tested with a fork.