An easy sauce with the flavors of Provence makes fish fillets into a meal worthy of company. I like to add steamed rice and sautéed spinach to complete the plate. The recipe works with many types of fish such as cod, flounder, sole, trout, tilapia or catfish. —Suzanne Banfield, Basking Ridge, New Jersey
- 4 haddock fillets (6 ounces each)
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 shallot, thinly sliced
- 1/2 teaspoon herbes de Provence or dried rosemary, crushed
- 1 tablespoon butter
- 1/4 cup marinade for chicken
- 2 tablespoons half-and-half cream
- Place the fillets in a greased 15-in. x 10-in. x 1-in. baking pan. Brush with oil; sprinkle with salt and pepper. Bake at 450° for 14-18 minutes or until fish flakes easily with a fork.
- Meanwhile, in a small saucepan over medium heat, cook and stir shallot and herbes de Provence in butter until shallot is tender. Stir in marinade for chicken; cook and stir for 1 minute. Add cream; cook and stir 1 minute longer. Spoon over fish. Yield: 4 servings.
Originally published as Roasted Fish with Light Herb Sauce in Taste of Home April/May 2012, p50
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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