Dinner ideas

Fish provençale with herbed tomatoes

This delicious fish provençale recipe will be your new favourite way to cook fish.

Lightly fried fillets with zucchini, Brussels sprouts and tomatoes for a low-carb family meal.



1.Boil, steam or microwave brussels sprouts until just tender; drain.
2.Heat 1 tablespoon of the oil in a large non-stick frying pan over high heat. Season fish. Cook fish for 5 minutes each side or until browned and cooked through. Remove from pan; cover to keep warm.
3.Heat 2 tablespoons of the remaining oil in same cleaned pan over medium-high heat; cook zucchini and brussels sprouts, turning, for 3 minutes or until lightly browned. Season to taste.
4.Meanwhile, heat remaining oil in a medium frying pan over medium heat. Add tomatoes; cook, covered, for 8 minutes, stirring occasionally, or until tomatoes start to break down. Remove pan from heat. Add half the herbs; season to taste.
5.Serve fish and herbed tomatoes with vegetables; sprinkle with remaining herbs.

We used blue-eye trevalla in this recipe, but you can use any firm white fish such as perch or ling.


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