Snapper Provençale

recipe

Yield:

4 servings (serving size: 1 fillet and 1/2 cup vegetable mixture)

Recipe from

Oxmoor House

Recipe Time

Prep: 11 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 255
Fat 9.4 g
Satfat 1.5 g
Protein 36.1 g
Carbohydrate 5.5 g
Cholesterol 63 mg
Iron 0.7 mg
Sodium 612 mg
Caloriesfromfat 33 %
Fiber 1.3 g
Calcium 73 mg

Ingredients

4 (6-ounce) snapper or other firm white fish fillets
Cooking spray
1 tablespoon plus 1 teaspoon olive oil, divided
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped onion (1/2 small)
1/2 cup sliced mushrooms
2 garlic cloves, minced
1 large tomato, chopped
1/4 cup pitted kalamata olives, chopped
2 tablespoons capers
2 tablespoons chopped fresh basil

Preparation

Preheat oven to 425°.

Place fish in an 11 x 7-inch baking dish coated with cooking spray; drizzle with 1 tablespoon oil, and sprinkle with salt and pepper. Bake at 425° for 20 minutes or until fish flakes easily when tested with a fork.

While fish bakes, heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion, mushrooms, and garlic; sauté 5 minutes or until tender. Add tomato, olives, and capers. Cook, uncovered, 3 minutes or until thoroughly heated, stirring frequently. Spoon mixture over cooked fish, and sprinkle with basil.

Note:

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2008
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