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Name: Fillet of Fish Provencale
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 2 tb olive oil; 2 ts Garlic minced; 3 Ripe tomatoes, diced; 2 Red bell peppers; 2 lb Fish fillets; Court bouillon; 1 Onion, peeled and sliced; 1/2 ts Thyme; salt and pepper to taste

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INGREDIENTS

2 tb olive oil
2 ts Garlic ; minced
3 Ripe tomatoes, diced
2 Red bell peppers
2 lb Fish fillets
Court bouillon
1 Onion, peeled and sliced
1/2 ts Thyme
salt and pepper ; to taste

Servings

INSTRUCTIONS

HEAT THE OVEN TO 350F. Heat the olive oil in a skillet over medium heat. Add the onion, garlic and red peppers and saute, stirring constantly, for 7 minutes, or until the vegetables are soft. Add the tomatoes, sprinkle with salt, pepper and thyme, and cook covered for 5 minutes. Place the fish fillets in a baking dish, and cover with the vegetable mixture. Add enough simmering court bouillon to cover the fillets, cover with a sheet of buttered wax paper, buttered side down, and bake for 7 minutes. Pour the juices into a saucepan, and reduce by half. Serve the fish and vegetables with the sauce on the side. Serves 6.

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Nutrition

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Serving Size: 1 Serving (191g)
Recipe Makes: 6 Servings

Calories: 223
Calories from Fat: 90 (40%)

Amt Per Serving		% DV

	Total Fat 10g	13 %
	Saturated Fat 1.5g	8 %
	Monounsaturated Fat 3.8g
	Polyunsanturated Fat 3.4g
Cholesterol 89.6mg		28 %
Sodium 103.7mg		4 %
Potassium 560.1mg		15 %
Total Carbohydrate 2.6g		1 %
	Dietary Fiber 0.9g	3 %
	Sugars, other 1.8g
Protein 28.9g		41 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 223

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