Pan-Roasted Grouper with Provençale Vegetables

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 247
  • Calories from fat: 25%
  • Fat: 6.9g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 2.1g
  • Protein: 33.6g
  • Carbohydrate: 11.5g
  • Fiber: 2.8g
  • Cholesterol: 60mg
  • Iron: 2.6mg
  • Sodium: 898mg
  • Calcium: 91mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pan-Roasted Grouper with Provençale Vegetables Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy