Pescado blanco provenzal

Pescado blanco provenzal


recipe image
This recipe comes collectively without predicament and is tasty. I’ve extinct orange roughy and mahi mahi fillets with success. It is a revised recipe for health from the Saturday Evening Put up: The Mediterranean Food regimen.


  • 3 tablespoons olive oil
  • 1/2 teaspoon thyme leaves
  • 8 oz stewed tomatoes
  • 1/2 teaspoon basil leaves
  • 1/4-1/2 teaspoon garlic powder (your preference)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon shaded pepper
  • 1/4 cup white wine
  • 1/4-1/2 teaspoon onion powder (your preference)
  • 1/2 cup olives (Kalamata, Green, or Dark Olives)
  • 16 oz firm white fish fillets


  1. Preheat oven to 375 degrees.
  2. Establish fish fillets in a oven pleasant baking dish.
  3. Drizzle 1-1/2 T Olive Oil over fish. Rub oil on all aspects and Salt & Pepper.
  4. Sprinkle fish with Onion and Garlic Powders, Basil and Thyme herbs.
  5. Top with a 1-1/2 heaping T of Stewed Tomatoes per fillet
  6. Pit and slice Olives into halves or quarters and sprinkle on high of tomatoes(Kalamata is appetizing on this recipe).
  7. Splash the tops of tomatoes & olives with White Wine and drizzle the remaining Olive Oil.
  8. Bake with a foil tent for 15 minutes or except fish is white and flakey.

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