Fish Provencal

Submitted by enr on 07 Dec 2014
Ingredients
2 long fillets fish (salmon trout or other of your choice)
2 red onion
1 carrot
500 ml water
4 tbsp wine
2 cloves garlic
1 zucchini
1 pepper
400 g tomatoes
1 tbsp thyme
salt, pepper
Fish Provencal
Photo added on
Photo author
MarSi
Method
Cut the onion into crescents and carrot wheels. Put them in a deep pan with boiled water. Cover and stew vegetables for a few minutes. Removing the cover and leave the vegetables to boil for 15 minutes. Add wine, chopped garlic and let it cook until the onions soften. Then add sliced ​​zucchini, cleaned and chopped peppers, chopped tomatoes, thyme and seasoning to taste. Leave to boil over low heat until tender vegetables and evaporation of most of the liquid. Pour into a sauce deep baking dish, place fillets on top of the sauce and bake in a preheated oven to 180C degrees complete readiness of the fish. Optional Serve with baked potatoes.
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Difficulty
Average
Tested
0 users
07 Dec 2014
Author
MarSi
Source
400 best-ever recipes: Low fat - Fat free, Anne Sheasby