ROASTED FISH WITH LIGHT HERB SAUCE
An easy sauce with the flavors of Provence makes fish fillets into a meal worthy of company. I like to add steamed rice and sautéed spinach to complete the plate. The recipe works with many types of fish such as cod, flounder, sole, trout, tilapia or catfish. -Suzanne Banfield, Basking Ridge, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place the fillets in a greased 15x10x1-in. baking pan. Brush with oil; sprinkle with salt and pepper. Bake at 450° for 14-18 minutes or until fish flakes easily with a fork., Meanwhile, in a small saucepan over medium heat, cook and stir shallot and herbes de Provence in butter until shallot is tender. Stir in marinade for chicken; cook and stir for 1 minute. Add cream; cook and stir 1 minute longer. Spoon over fish.
Nutrition Facts : Calories 222 calories, Fat 7g fat (3g saturated fat), Cholesterol 109mg cholesterol, Sodium 726mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
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