White Fish Provencal…

Does anyone out there like fish? I love fish. Eat it all the time. Cheap or spendy, it’s all good to me! Friday night I tried my hand (with a little help ) at this French recipe and it was a crowd pleaser to say the least!! If you are into fish, give this dish a try!

White Fish Provencal served with baked risotto over a bed of steamed brussell sprouts and asparagus.


1 1/2 pounds of halibut fillets and lemon sole fillets (any white fish works with this dish)

First, spray lightly with butter, season to taste with coarse salt and coarse black pepper, seafood seasoning then sprinkled lightly with dill weed.

1/2 cup of olive oil

1/2 cup of finely chopped onions

1 can drained diced tomatoes

1/2 cup pitted kalamata olives

2 tablespoons dry white wine

1/4 teaspoon dried basil

1/2 teaspoon garlic powder

1/4 teaspoon dried thyme

3/4 cups of arborio rice

1 14oz can of chicken broth

Sauce Preparation and Risotto

Heat oven to 350 degrees. Melt 2 tablespoon butter in 10 inch oven ready skillet on medium; add 1 small minced onion and cook 4 minutes or until tender. Add 3/4 cup of arborio rice; cook, stirring constantly, 3 minutes. Stir in 1 can of chicken broth; bring to a boil. Stir in 1/2 teaspoon of dried italian seasoning. 1/4 teaspoon of course salt and pepper. Bake, covered, 30 minutes or until liquid is absorbed.

Fish Preparation

Preheat oven to 375. Place fish in single layer in baking dish coated with cooking spray. Lightly season fish with salt, pepper and seafood seasoning. Bake for 12 minutes.

Heat olive oil in medium saucepan on medium. Add onions, cook and stir 5 minutes or until tender. Add tomatoes, Kalamata olives, wine, basil, garlic powder and thyme. Simmer uncovered for 3 minutes. Remove fish from oven.

Vegetable Preparation

Fill a big stew pot halfway full with water and let boil. Rinse fresh asparagus and brussel sprouts; put into a steamer pan (basically a pot with holes in it) and place on top of the stew pot while it boils. Keep an eye on it as you do not want veggies to get soggy. About 15 – 17 minutes is a good window to adhere to.

Once you have the steamed vegetables, risotto, the sauce and fish you are ready to make your plate!

I have pictured it here served several different ways but I like to start with the risotto, then the veggies, fish then top it iff with a dollop of sauce and enjoy.

White wine always goes well with fish. Always. Especially white fish.

I served it with chardonnay. Enjoy friends 🙂


wfp served with sauce all overwfp served with risotto and no saucewfp served with a dollopcooked white fish on veggiesbsprouts

onionssteamed veggieswhitefish2

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