Snapper Provençale

Yield: 4 servings (serving size: 1 fillet and 1/2 cup vegetable mixture)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 255
  • Fat: 9.4g
  • Saturated fat: 1.5g
  • Protein: 36.1g
  • Carbohydrate: 5.5g
  • Cholesterol: 63mg
  • Iron: 0.7mg
  • Sodium: 612mg
  • Calories from fat: 33%
  • Fiber: 1.3g
  • Calcium: 73mg


  • 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


  1. Preheat oven to 425°.
  2. 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.
  3. 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.
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