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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Kate Sherwood’s recipe from the November 2012 issue of Nutrition Action Health Letter. Quick. Easy. Tasty. She says, “Herbes de Provence is a magical combination of basic, fennel seed, thyme, lavender, and other herbs that makes this dish taste like sunshine in Saint-Tropez. Look for it in the spice aisle.” Per 2 cups serving: Calories 380; Total Fat 16 g; Sat Fat 2.5 g; Protein 26 g; Carbs 28 g; Fiber 4 g; Sodium 440 mg. Ingredients:
1 lb yukon gold potato, peeled and thinly sliced |
1 onion, thinly sliced |
3/4 teaspoon kosher salt, divided |
4 tilapia fillets, about 1 pound |
1 (15 ounce) can no-salt-added diced tomatoes |
1/2 cup white wine |
1/4 cup extra virgin olive oil |
1 teaspoon herbes de provence |
Directions:
1. Preheat oven to 450°F.
2. In a 13”x9” baking dish, arrange half the potatoes in a single layer. Cover with all the onions. Sprinkle with 1/4 teaspoon of salt. Lay the fish filets in the dish, overlapping the thinner parts of the filets. Pour the tomatoes and wine over the fish and season with 1/4 teaspoon of salt.
3. Arrange the remaining potato slices on top of the fish. Drizzle with the oil and season with 1/4 teaspoon of salt and the herbes de Provence.
4. Bake for 10 minutes. Reduce the oven to 200°F.
5. Bake for another 10 minutes.
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