Roasted Fish with Light Herb Sauce
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
Reviews
I really like this. I'm glad the recipe includes the brand of chicken marinade because I wouldn't have known where to look for it otherwise.
I can see how that sounds confusing but it's an actual product - if you check out the editors note "Look for herbes de Provence in the spice aisle. This recipe was tested with Lea & Perrins Marinade for Chicken."I did a little searching because I hadn't ever seen the product on my grocery shelves but it looks a lot like worcestershire sauce, in a paper covered bottle and it's actually called Marinade for Chicken.
This really is not a review but don't you think it is strang that the recipe is for fish yet it call for 1/4 cup marinade for chicken
This was excellent! I used tilapia filets and served it with rice pilaf. I put the fish on top of the rice and poured the sauce over all of it. It was wonderful! My son, who typically does not like fish, even ate it up!
This was very good and quite tasty! Quite nice over flounder.