White Fish Provencal

While on the search for a different fish dish that I mentioned earlier, I also came across this one at Allrecipes. I liked the idea of just a light sauce over the fish. I also happen to really enjoy tomatoes with white fish.

White Fish Provencal (Serves 6 at 2 points a serving)

Ingredients:

• 1 1/2 pounds firm white fish fillets, such as halibut or striped bass
• 1/2 cup finely chopped onion
• 1 (14.5 ounce) can diced tomatoes, drained
• 2 tablespoons white wine
• 1 teaspoon Basil Leaves
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Thyme Leaves

Instructions:

1. Preheat oven to 375 degrees F. Coat ovenproof baking dish with nonstick cooking spray. Place fish in single layer in baking dish. Lightly salt and pepper the fish. Bake 12 minutes*.
2. Meanwhile, spray cooking spray in saucepan and heat. Add onion; Saute 5 minutes, or until onion is softened. Add tomatoes, wine, basil, garlic and thyme. Simmer, uncovered, over medium heat 3 minutes.
3. Remove fish from oven. Spoon sauce over fish. Return to oven; bake an additional 5 minutes, or until fish flakes easily with a fork. Serve immediately.

The original recipe called for Kalamata olives and 1 tbsp of olive oil. I omitted the olives and used cooking spray in place of the tablespoon of olive oil. The points listed above are for the recipe with my changes applied.

The husband has this thing against baked fish. He says it makes the fish taste too "fishy." So to battle against the fishy taste, I opted to broil the fish instead. I think it worked out just fine. The fish and tomato sauce went together very nicely, and both the husband and I really enjoyed this dish. Again, it's always nice to find something new to add to your cooking repertoire.