Pan-Roasted Grouper with Provençale Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Use a broiler pan for both components of this recipe. The fennel-tomato mixture cooks in the bottom of the pan, helping to steam the fish on the rack above. Ingredients:
2 cups thinly sliced fennel bulb (about 1 medium bulb) |
2 tablespoons fresh orange juice |
16 picholine olives, pitted and chopped |
1 (28-ounce) can whole tomatoes, drained and coarsely chopped |
1/2 teaspoon salt, divided |
1/2 teaspoon black pepper, divided |
cooking spray |
2 teaspoons olive oil |
1 garlic clove, minced |
4 (6-ounce) grouper fillets (about 1 inch thick) |
Directions:
1. Preheat oven to 450°.
2. Combine first 4 ingredients. Add 1/4 teaspoon salt and 1/4 teaspoon pepper; toss well. Spoon mixture into bottom of a broiler pan coated with cooking spray. Bake at 450° for 10 minutes; stir once.
3. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, oil, and garlic; brush evenly over fish. Remove pan from oven. Place fish on rack of pan coated with cooking spray; place rack over fennel mixture.
4. Bake at 450° for 10 minutes or until fish flakes easily when tested with a fork.
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