Oven-Poached Halibut Provençale
Herbes de Provence (EHRB duh proh-VAWNS) is a fragrant blend of dried herbs (basil, lavender, marjoram, rosemary, sage, thyme, summer savory, and fennel seed) commonly used in southern French cooking. The mixture is also good on lamb, beef, and poultry.
Recipe by Cooking Light July 2006
315 calories; calories from fat 26%; fat 9g; saturated fat 1.3g; mono fat 4.6g; poly fat 2g; protein 38.8g; carbohydrates 19.3g; fiber 4.4g; cholesterol 54mg; iron 3.1mg; sodium 653mg; calcium 158mg.