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Recipes / White Fish Provencal

White Fish Provencal

Non starchy vegetables: 1 Nutrient dense protein: 1 Whole food fats: 1
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Ingredients

  • 16 ounces firm white fish fillets, 3/4-1-inch thick
  • 3 tablespoons extra virgin coconut oil, divided
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4-1/2 teaspoon onion powder
  • 1/4-1/2 teaspoon garlic powder
  • 1/2 teaspoon basil leaves, dried and crushed to intensify flavor
  • 1/2 teaspoon thyme leaves, dried and crushed to intensify flavor
  • 8 ounces stewed tomatoes, drained of most liquid
  • 1/2 cup olive (Kalamata, Green, or Black Olives)
  • 1/4 cup white wine
Total Time: 25 min Prep: 10 min Cook: 15 min
Yield: 4 Level: easy

Directions

  1. Preheat oven to 375 degrees.
  2. Place fish fillets in a oven safe baking dish.
  3. Drizzle 1 1/2 tablespoon extra virgin coconut oil over fish. Rub oil on both sides and Salt & Pepper.
  4. Sprinkle fish with onion and garlic powder, basil and thyme.
  5. Top with a 1 1/2 heaping tablespoon of Stewed Tomatoes per fillet
  6. Pit and slice Olives into halves or quarters and sprinkle on top of tomatoes (Kalamata is delicious in this recipe).
  7. Splash the tops of tomatoes & olives with White Wine and drizzle the remaining extra virgin coconut oil .
  8. Bake with a foil tent for 15 minutes or until fish is white and flakey.

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