Fish Fillets Provencal

Prep Time: 5 min
Cook Time: 30 min
Total Time: 35 min
Servings: 4
  • 5 tbsp Filippo Berio Olive Oil, divided
  • 1 onion, chopped
  • 1 clove garlic (or 2 shallots), minced
  • 2 large ripe tomatoes, chopped
  • 1 tbsp minced fresh parsley
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/4 tsp freshly ground pepper
  • 1 lb cod fillets
  • 1/4 cup unbleached all-purpose flour
      • Heat 3 tbsp olive oil in skillet set over medium heat; sauté onion for 3 to 5 minutes or until tender. Stir in garlic, tomatoes, parsley, basil, thyme and pepper; simmer for 10 minutes.
      • Meanwhile, dredge fish fillets in flour to coat on all sides; sauté in remaining olive oil in large skillet set over medium-high heat for 3 minutes per side or until lightly browned. Pour tomato mixture over fish; reduce heat and simmer for 15 minutes or until fish is opaque and flakes easily.


      Recipe provided by The Low Cholesterol Olive Oil Cookbook




    Ingredient: Fish & Seafood

    Cooking Method: Sauté / Pan Fry

    World Cuisine: French

    Product: Olive Oil

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