Fish recipes

Fish Provencale

Course : Fish
Source: Cooking Light, June 1995, page 121
Serves: 4

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Ingredients:

1 cup chopped plum tomato

1/2 cup chopped yellow bell pepper

3 tablespoons chopped green onions

1 teaspoon dried fines herbs

1/4 teaspoon dried thyme

2 cloves garlic -- minced

1 tablespoon lemon juice

1/4 teaspoon salt

1/8 teaspoon pepper

4 fillets orange roughy or -- (6-ounce) other lean white fish fillet

Preparation / Directions:

Combine first 6 ingredients in an 8-inch square baking dish; stir well. Microwave at HIGH 3 minutes, stirring after 2 minutes. Stir in juice, salt, and pepper. Arrange fish over vegetable mixture with thickest portions toward outside. Cover with wax paper; microwave at HIGH 3 minutes. Turn fish over, cover, and microwave 2 minutes or until fish flakes easily. Let stand, covered, 2 minutes. Yield: 4 servings (serving size: 1 fish fillet and 3 tablespoons vegetable mixture).

Fish Provencale

Ingredients:

Preparation / Directions:

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