Pan-Roasted Grouper with Provençal Vegetables Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Use a broiler pan for both components of this recipe. The fennel-tomato mixture cooks in the bottom of the pan, helping to steam the fish on the rack above.
Ingredients
2 cups thinly sliced fennel bulb (about 1 medium bulb)
2 tablespoons fresh orange juice
16 picholine olives, pitted and chopped
1 (28-ounce) can no-salt-added whole tomatoes, drained and coarsely chopped
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
Cooking spray
2 teaspoons olive oil
1 garlic clove, minced
4 (6-ounce) grouper fillets (about 1 inch thick)
Spinach-Mushroom Salad
Instructions
Preheat oven to 450 °.
Combine first 4 ingredients. Add 1/4 teaspoon salt and 1/4 teaspoon pepper; toss well. Spoon mixture into bottom of a broiler pan coated with cooking spray. Bake at 450 ° for 10 minutes; stir once.
Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, oil, and garlic; brush evenly over fish. Remove pan from oven. Place fish on broiler pan rack coated with cooking spray; place rack over fennel mixture.
Bake at 450 ° for 10 minutes or until desired degree of doneness.
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