Provençal Fish Fillets

Name: Provençal Fish Fillets
Total time: 25 min
Ingredients: 4 (4 ounce) fresh or frozen skinless cod, catfish, pollock, or tilapia fish fillets, 1/2 to 1 inch thick; 1 tablespoon olive oil; 1 medium onion, thinly sliced; 2 cloves garlic, minced; 1 (14.5 ounce) can whole tomatoes, drained and chopped; 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried, crushed; 8 oil-cured Greek olives, pitted and halved, or 8 pitted ripe olives, halved; 1 teaspoon capers, drained; 4 sprigs Fresh thyme sprigs

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Total: 25 minutes

Author : Diabetic Living Magazine

Ingredients

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4 (4 ounce) fresh or frozen skinless cod, catfish, pollock, or tilapia fish fillets, 1/2 to 1 inch thick1 tablespoon olive oil1 medium onion, thinly sliced2 cloves garlic, minced1 (14.5 ounce) can whole tomatoes, drained and chopped2 teaspoons chopped fresh thyme or 1/2 teaspoon dried, crushed8 oil-cured Greek olives, pitted and halved, or 8 pitted ripe olives, halved1 teaspoon capers, drained4 sprigs Fresh thyme sprigs

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Instructions

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Step 1

Thaw fish, if frozen. Rinse the fish; pat dry with paper towels. Set aside.

Step 2

For sauce: heat oil in a small saucepan over medium heat. Add onion and garlic; cook for about 5 minutes or until tender, stirring occasionally. Add tomatoes, thyme, olives, and capers. Heat to boiling; reduce heat to medium. Simmer, uncovered, for about 10 minutes or until most of the liquid has evaporated.

Step 3

Meanwhile, preheat broiler. Measure thickness of the fish. Place the fish on the greased unheated rack of a foil-lined broiler pan, tucking under any thin edges. Broil 3 to 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness of fish or until the fish flakes easily when tested with a fork, turning the fish once if the fillets are 1 inch thick. Serve with the sauce and if desired, garnish with fresh thyme sprigs.