"Browned fish fillets simmer in a sauce of fresh tomatoes, parsley, basil, thyme, and garlic, bringing the flavors of the French countryside to the dinner table." — Filippo Berio Olive Oil
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Filippo Berio® Olive Oil
ripe tomatoes, chopped
dried basil leaves
dried thyme leaves
minced fresh parsley
unbleached all-purpose flour
Excellent, I would go just a little lighter on the thyme the next try. Other than that it was perfect for us. Very light.
It was nice. I will make the recipe again but I will need to make some adjustments. My main complaint about this was that none of the flavors seemed to penetrate the fish leaving it some what bland. Next time I will add a splash of white wine and some tomato paste to make a gravy for the fish so that it has something to simmer in. Cut down on the onion, I think half an onion would be sufficient. Also the fish itself and the flour need some seasoning. Oh an ADD SOME SALT.
This made for a truly excellent dinner, one I’m likely to repeat, which I don’t do often (too many recipes, too little time). I played with the recipe a little in ways that were more appealing to me. I sautéed the fish until it was cooked completely, which amounted to a few minutes per side. Simmering it further in the sauce, let alone for another fifteen minutes (essentially an overcooked, poached or stewed fish), just wasn’t going to work for me. Meantime, I prepared the sauce and kept it separate from the nicely browned, nicely crusted fish. Rather than the dried herbs I used fresh, adding them at the end along with some capers. I plated the fish over angel hair pasta and spooned some of the sauce over it all. Some simple steamed broccoli with lemon and garlic completed the meal.
This was a very simple recipe.I didnt have fresh tomatoes so I used a can of diced tomatoes((which made it like a marinara sauce also didnt have fresh parsley so used dried). My husband loved it, and I really liked it. Im not a huge fish fan, but, did enjoy and will keep the recipe to make another day. We used Alaskan Cod and enjoyed not having to fry it to mask the fish. served with brown basmati rice which really went well together on the fork.
Wonderful fish recipe, I have tried it with cod and with pollock, and with rice and oven fries for sides. In both occasions the fish turned out wonderfully. The only thing that I would change is the time. There is no way any fish, unless it is 2" thick, after being lightly fried in butter or oil, takes 15 minutes more to boil and cook. Just 3-4 minutes per side for 1" thick fish does it. Adjust the time for thinner fillets.
Outstanding! I used a can of diced tomatoes and served it over jasmine rice. The spice mixture was fantastic!
Absolutely delicious. Added a little chopped garlic with the onions. Herbs were just right.
It was nice. I added tomato paste too to have gravy. But there was no salt mentioned in the entire recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Fish Fillets Provencal
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 167
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