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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.

Cynthia Nicholson
Recipe by Cooking Light July 2006

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Recipe Summary

Yield:
6 servings (serving size: 1 fillet and about 1/2 cup tomato mixture)
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 450°.

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  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 30 seconds. Add fennel, onion, and 1/2 teaspoon salt; sauté 8 minutes or until lightly browned. Stir in diced tomato; cook 2 minutes. Remove from heat; stir in fresh basil and fresh parsley.

  • Spoon half of tomato mixture into a 13 x 9-inch baking dish. Place fillets over tomato mixture. Pour wine into dish; sprinkle fillets with 1/4 teaspoon salt. Spoon remaining tomato mixture over fillets. Bake at 450° for 15 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

  • Preheat broiler.

  • Combine the breadcrumbs, olives, herbes de Provence, 1 teaspoon oil, pepper, and remaining 1/4 teaspoon salt in a small bowl. Sprinkle breadcrumb mixture over fillets. Broil 5 minutes or until lightly browned. Serve immediately. Garnish with parsley sprigs, if desired.

Nutrition Facts

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.
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