Fish Fillets Provencal Recipe -
Fish Fillets Provencal Recipe

Fish Fillets Provencal

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Saute onion in medium skillet in olive oil for 5 minutes or until tender. Add garlic and stir.
  2. Add tomatoes, basil, thyme, parsley, and pepper. Simmer for 10 minutes.
  3. While sauce simmers, dredge fish in flour to coat on both sides.
  4. Saute fish in a large skillet in 2 tablespoons of olive oil until lightly browned.
  5. Pour sauce over fish in skillet and simmer for 15 minutes until fish is no longer translucent and flakes easily.
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  • Recipe provided by Low Cholesterol Olive Oil Cookbook

Reviews More Reviews

Most Helpful Positive Review
Mar 28, 2013

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.

Most Helpful Critical Review
May 05, 2013

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.

Jan 09, 2013

Excellent, I would go just a little lighter on the thyme the next try. Other than that it was perfect for us. Very light.

Feb 09, 2013

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.

Feb 22, 2013

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.

Jan 26, 2014

Loved this did my 6 and 7 year old children. When asked how they would rate this recipe, my daughter say "1000 100%". I did tweak the recipe after reading the reviews. I added 1/2 teaspoon of kosher salt, black pepper, and a fish seasoning to the fish before putting it in the flour. I also added the fish seasoning and some thyme to the flour. I fried the fish on both side for about 2-3 minutes until nicely browned. I used 11/2 cup of canned chopped tomatoes instead of 2 large tomatoes and I added a 1/3 cup of wine wine and 1 table spoon of tomato paste to the sauce. Yum Yum Yum. I did not have enough room in my frying pan for all the pieces of fish, so I laid one of the brown fillet on foil and put it in the oven to ensure it was cooked right through. This was the piece I first gave to the kids. It was a hit. Next I let them try the fillet that was cooked in the sauce. It surpassed their expectation. Thanks for the recipe.

Aug 20, 2014

Used the basis of this recipe last night served over rice. Hubby really enjoyed it which is unusual . . .he has a certain fondness for deep-fried fish. Wanted to note that I used a can of Italian style tomatoes (drained) in addition to the spices listed plus about a 1/4 of white wine as suggested by another reviewer. I did not simmer the fish in the sauce, but pan fried it. Rice in a shallow soup bowl, fish on that and poured the tomato sauce over all. Yum. Next time I make this, however, I believe I will use Panko-style bread crumbs or cake flour to dredge the fish; that part was a wee bit heavy I thought. Oh, and I added one chopped rib of celery with the sauteeing onions just because I like a little crunch!

Jan 17, 2014

Just the recipe I was looking for! Was fresh, flavorful, and healthy. My family loved it. I plan on making this again. I made it with recipe from this site, "Green beans, fennel, and Feta cheese"


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  • Calories
  • 300 kcal
  • 15%
  • Carbohydrates
  • 12.7 g
  • 4%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 18.5 g
  • 28%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 21.9 g
  • 44%
  • Sodium
  • 77 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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