BAKED FISH PROVENCAL

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Baked Fish Provencal image

I love the sunny provencal flavors the vegetables and olives add to this baked fish recipe. I like it served with some saffron couscous and sauteed brocolli with a dusting of parmesan overall.

Provided by Geema

Categories     Low Cholesterol

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

4 red snapper or 4 other firm fish fillets
1 medium onion, chopped
2 cloves garlic, finely chopped
2 tablespoons olive oil
1 red bell pepper, chopped coarsely
28 ounces Italian-style diced tomatoes, drained
1 tablespoon capers
1/4 cup basil, fresh,chopped
8 black Greek olives, pitted,sliced
1 tablespoon lemon juice
1 teaspoon dried oregano, crumbled
salt and pepper

Steps:

  • Preheat oven to 450'F.
  • Arrange fillets in 8x8x2" square baking dish.
  • Saute onion, red bell pepper and garlic in oil in medium-size skillet over medium heat for 3-5 minutes or until softened.
  • Add tomatoes, capers, basil, olives, lemon juice, oregano, salt if using, and pepper.
  • Simmer,stirring occasionally, 8 minutes.
  • Spoon sauce over fish.
  • Bake in preheated 450'F.
  • oven for 10-15 minutes or until cooked through.

Nutrition Facts : Calories 335.3, Fat 9.7, SaturatedFat 1.4, Cholesterol 99.3, Sodium 697.9, Carbohydrate 18.9, Fiber 4.4, Sugar 9.9, Protein 43.6

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