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Fish Fillets Provençal

Servings: 4

For fresh fish with a French flare, try this simple and healthy recipe that combines the flavors of Provence with the perfectly balanced taste of Filippo Berio® Olive Oil.


  • 1 medium onion, chopped
  • 5 Tbs. Filippo Berio® Olive Oil
  • 1 garlic clove (or 2 shallots), minced
  • 2 large ripe tomatoes, chopped
  • 1 tsp. dried basil leaves
  • 1/2 tsp. dried thyme leaves
  • 1 Tbs. minced fresh parsley
  • 1/4 tsp. black pepper
  • 1 lb. fish fillets
  • 1/4 cup unbleached all-purpose flour


  • In a medium skillet, sauté onion in 3 Tbs. of olive oil for 5 minutes or until tender.
  • Add garlic and stir.
  • Add tomatoes, basil, thyme, parsley, and pepper.
  • Simmer for 10 minutes.
  • While sauce simmers, dredge fish in flour to coat on both sides.
  • Sauté fish in a large skillet in 2 Tbs. of olive oil until lightly browned.
  • Pour sauce over fish in skillet and simmer for 15 minutes until fish is no longer translucent and flakes easily.


Recipe provided to Filippo Berio by Low Cholesterol Olive Oil Cookbook


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Reviews (2 reviews)

  • SikaB | 04/11/2021

    Ingredients seem to be missing Kalamata olives? Haven't made it yet, but looks good. I'll update my post with a rating once I've made it.

  • watson1441 | 01/08/2021

    I made this with a thicker piece of Filet of Sole. It was outstanding, simple to prepare and pretty fast.

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