Roasted Fish with Light Herb Sauce

From TOH 5/12



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.
Prep/Total Time: 25 min.
Yield: 4 Servings

Ingredients
4 haddock fillets (6 ounces each)
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 shallot, thinly sliced
1/2 teaspoon herbes de Provence or dried rosemary, crushed
1 tablespoon butter
1/4 cup marinade for chicken
2 tablespoons half-and-half cream10 15 25
Ingredients
4 haddock fillets (6 ounces each)
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 shallot, thinly sliced
1/2 teaspoon herbes de Provence or dried rosemary, crushed
1 tablespoon butter
1/4 cup marinade for chicken
2 tablespoons half-and-half cream
Directions
Place the fillets in a greased 15-in. x 10-in. x 1-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. Yield: 4 servings.

Editor's Note: Look for herbes de Provence in the spice aisle. This recipe was tested with Lea & Perrins Marinade for Chicken.







Nutritional Facts 1 fillet with 1 tablespoon sauce equals 222 calories, 7 g fat (3 g saturated fat), 109 mg cholesterol, 726 mg sodium, 5 g carbohydrate, trace fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 1 fat.

Originally published as Roasted Fish with Light Herb Sauce in Taste of Home April/May 2012, p50