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Pan-Roasted Grouper with Provençale Vegetables

  • 4servings
  • 247calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups thinly sliced fennel bulb (about 1 medium bulb)

  2. 2 tablespoons fresh orange juice

  3. 16 picholine olives, pitted and chopped

  4. 1 (28-ounce) can whole tomatoes, drained and coarsely chopped

  5. 1/2 teaspoon salt, divided

  6. 1/2 teaspoon black pepper, divided

  7. Cooking spray

  8. 2 teaspoons olive oil

  9. 1 garlic clove, minced

  10. 4 (6-ounce) grouper fillets (about 1 inch thick)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450°.

  2. Combine first 4 ingredients. Add 1/4 teaspoon salt and 1/4 teaspoon pepper; toss well. Spoon mixture into bottom of a broiler pan coated with cooking spray. Bake at 450° for 10 minutes; stir once.

  3. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, oil, and garlic; brush evenly over fish. Remove pan from oven. Place fish on rack of pan coated with cooking spray; place rack over fennel mixture.

  4. Bake at 450° for 10 minutes or until fish flakes easily when tested with a fork.

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