These fork-tender fish fillets reflect the cooking style of the Provence region of France.
Rinse the fish; pat dry with paper towels.
For sauce: heat oil in a small saucepan over medium heat.
Add onion and garlic; cook for about 5 minutes or until tender, stirring occasionally.
Add tomatoes, thyme, olives, and capers.
Heat to boiling; reduce heat to medium.
Simmer, uncovered, for about 10 minutes or until most of the liquid has evaporated.
Meanwhile, preheat broiler.
Measure thickness of the fish.
Place the fish on the greased unheated rack of a foil-lined broiler pan, tucking under any thin edges.
Serve with the sauce and if desired, garnish with fresh thyme sprigs.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
