• 733d603ea66d9fc68506c4cb369d3dff

Fish With Provencal Veggies

What are Provencal veggies? Quite simply, in terms of cooking it refers to cooking usually in olive oil, with garlic, tomatoes, onions, and herbs. In this case I went with Mediterranean inspired veggies all the way: artichokes, fennel, and kalamata olives along with the usual suspects. I have served this to guests at a dinner party and as a weeknight dinner at home. Rave reviews and fabulous left overs (if you plan accordingly) abound.

Prep
Cook
Serves 4people
Ingredients
4
(6 oz) fish fillets (cod or other firm fish like, halibut, mahi mahi, or grouper)
Herbs de Provence (optional)
1
tbsp Dijon mustard
1
large can of chopped organic tomatoes
1/2
cup chopped onion
1
bulb fennel sliced 1/14″ lengthwise (reserve the fronds for garnish if you desire)
1
bag frozen artichoke hearts
1/3
cup mixed pitted olives (kalmata), roughly chopped
1
tbsp capers
1
clove garlic, minced
2
tbsp olive oil
1
tbsp white wine vinegar
Crushed red chili pepper to taste
1/2
cup chopped flat leaf parsley + 2 Tablespoons for garnish (optional)
Directions
1.
Preheat the broiler. Rinse the fish fillets in cold water and pat dry with a paper towel. Place the fish on a baking sheet or oven-proof skillet. Season with salt and pepper. Slather the tops of the fillets with the Dijon mustard. Sprinkle with the herbs de Provence, if using.
2.
Combine the tomatoes, olives, capers, garlic, olive oil, vinegar, and ½ cup of parsley in a medium mixing bowl. Saute the onion, fennel bulb and artichoke hearts for a 3-5 minutes in olive oil until the onions soften. Add the tomato mixture to the pan and bring to simmer. If adding crushed red pepper add it now. **Wait until just before serving to add any additional salt and pepper as the capers and olives can be salty. Simmer for 20 minutes with lid off so some juices evaporate.
3.
Bake the fish under the broiler, rotating the pan halfway through for equal browning, for 7-10 minutes, or until the fish is cooked through. Serve a piece of fish on top of bed of the veggies.
4.
Top with the herbs and serve immediately.

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