Pan-Roasted Grouper with Provençal Vegetables

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.

Recipe by Oxmoor House August 2011

Gallery

Credit: Oxmoor House

Recipe Summary

Yield:
4 servings (serving size: 1 fillet and 3/4 cup vegetables)
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 450°.

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  • 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.

  • Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, oil, and garlic; brush evenly over fish. Remove pan from oven. Place fish on broiler pan rack coated with cooking spray; place rack over fennel mixture.

  • Bake at 450° for 10 minutes or until desired degree of doneness.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

Per Serving:
236 calories; fat 6g; saturated fat 1g; mono fat 3.2g; poly fat 1g; protein 34.9g; carbohydrates 10.8g; fiber 3.3g; cholesterol 63mg; iron 3.4mg; sodium 587mg; calcium 122mg.
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