Pan-Roasted Grouper with Provençale Vegetables

Pan-Roasted Grouper with Provençale Vegetables Recipe
Jim Bathie; Jan Gautro

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 grouper fillet and 3/4 cup fennel mixture)

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

Preheat oven to 450°.

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.

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.

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

November 2002
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