Fish Fillets Provencale by brianjwood

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Fish Fillets Provencale
Submitted by brianjwood on August 09, 2002 at 8:08 am

DESCRIPTION
Fish Fillets Provencale

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This is quick and easy to prepare, tastes good, and people think you are a great chef. Just don't let on how easy it is! Again, I personally would add a chopped chilli or two when simmering the onions and peppers, or a slug of hot sauce. Provencale should be
robust, fiery even.
---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Fish Fillets Provencale
Categories: Fish/Sea
Yield: 6 Servings

2 T Olive Oil
1 Onion,Peeled And Sliced
2 - 4 t Minced Garlic, to taste. More is more authentic.
2 Red Bell Peppers (if you have time, char the skins over a flame, peel off, then process as stated.The flavour is enhanced considerably. If you pop them in a plastic bag for 10 mins after charring, the steam separates the skins easily.
3 large, ripe tomatoes, de-seeded & diced
Sea salt and freshly milled black pepper to taste
1/2 t Thyme
2 lb Fish Fillets
Court Bouillon

Heat the oven to 350f. Heat the olive oil in a skillet over medium heat. Add the onion, garlic and red peppers and saute, stirring constantly, for 7 minutes, or until the vegetables are soft, but not browned. Add the tomatoes, sprinkle with salt, pepper and thyme, and cook covered for 5 minutes. Place the fish fillets in a baking dish, and cover with the vegetable mixture. Add enough simmering court bouillon to cover the fillets, cover with a sheet of buttered wax paper, buttered side down,
and bake for 7 minutes. Pour the juices into a saucepan, and reduce by half. Serve the fish and vegetables with the sauce on the side. Serves 6.

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