This light and flavourful Fish Provençal is a celebration of Mediterranean simplicity.
Tender white fish fillets are gently baked with a medley of cherry tomatoes, olives, garlic, and herbs like thyme and basil. The herbed tomato mixture infuses the fish with a burst of tangy, aromatic goodness, while a drizzle of olive oil ties it all together.
Perfect for a fuss-free weeknight dinner or a wholesome weekend lunch.
Fish provencal with herbed toamtoes
Ingredients
- 300 g Brussels sprouts, halved
- ⅓ cup Oil
- 4 x 150g Firm white fish fillets
- 2 Zucchini, thinly sliced lengthways
- 250g Cherry tomatoes
- 1 ½ tbsp Coarsely chopped fresh parsley
- 1 ½ tbsp Coarsely chopped fresh dill
Instructions
Boil, steam or microwave Brussels sprouts until just tender; drain.
Heat 1 tablespoon of oil in a large non-stick frying pan over high heat. Season fish and fry for 5 minutes each side or until browned and cooked through. Remove from the pan; cover to keep warm.
Heat 2 tablespoons of the remaining oil in the same cleaned pan over medium-high heat. Cook zucchini and Brussels sprouts, turning, for 3 minutes or until lightly browned. Season to taste.
Meanwhile, heat remaining oil in a frying pan over medium heat. Add tomatoes; cook, covered, for 8 minutes, stirring occasionally, or until tomatoes start to break down. Remove the pan from heat. Add half the herbs; season to taste.
Serve fish and herbed tomatoes with vegetables; sprinkle with remaining herbs.
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A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.