Fish Provencal

Heat olive oil over medium heat in a large skillet. Add garlic and saute until just starting to brown, about 2 minutes. Add sun dried tomatoes, fire roasted tomatoes, basil, capers and black olives and black pepper, and saute for about 5 minutes. Place fish on top of tomato mixture, reduce heat to medium low, and cover, simmering for about 10 minutes or until fish is opaque and firm. Garnish with Italian parsley. Serves four.

prep time:
cook time:4 min
ready in:
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We are a pair of paleo CrossFitters, living and loving a fit and flavorful life
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  • 2 Tablespoons olive oil
  • 2 Cloves garlic, minced
  • 1/2 Cup sun dried tomatoes (either dry packed, or drained of the oil if oil packed), chopped
  • (1) 14.5 Ounce can fire roasted chopped tomatoes
  • 1/4 Cup basil, chiffonade (or just chopped :) )
  • 4 Tablespoons capers
  • (1) 6 Ounce can black olives, roughly chopped
  • 1/8 Teaspoon ground black pepper
  • 2 Pounds haddock, cut into serving sized pieces
  • 3 Tablespoons Italian parsley, chopped