Title: Fillet of Fish Provencale
Categories: Fish
Yield: 6 Servings
| 2 | tb | Olive oil |
| 1 | | Onion, peeled and sliced |
| 2 | ts | Minced garlic |
| 2 | | Red bell peppers |
| 3 | | Ripe tomatoes, diced |
| | | Salt and pepper to taste |
| 1/2 | ts | Thyme |
| 2 | lb | Fish fillets |
| | | Court bouillon |
HEAT THE OVEN TO 350F. Heat the olive oil in a skillet over medium heat.
Add the onion, garlic and red peppers and saute, stirring constantly, for 7
minutes, or until the vegetables are soft. Add the tomatoes, sprinkle with
salt, pepper and thyme, and cook covered for 5 minutes. Place the fish
fillets in a baking dish, and cover with the vegetable mixture. Add enough
simmering court bouillon to cover the fillets, cover with a sheet of
buttered wax paper, buttered side down, and bake for 7 minutes. Pour the
juices into a saucepan, and reduce by half. Serve the fish and vegetables
with the sauce on the side. Serves 6.