Baked Fish Provencale
serves 4-6
This baked fish in a quick tomato sauce is a warm Sunday meal. If you have leftover sauce, try it in a dish of Mediterranean-style braised lamb.
This recipe is part of Andrew Schloss's Sunday Dinners.
2 tablespoons olive oil
1 medium onion, chopped
4 stalks fresh fennel, diced
1 teaspoon Herbes de Provence
4 cloves garlic, finely chopped
15 plum tomatoes, diced (about 3 pounds)
1 cup orange juice
1/4 cup chopped basil leaves
2 pounds tilapia fillets
8 anchovy fillets, finely chopped
prep: 20 minutes
total: 40 minutes
large skillet or saucepan
large baking dish
1. Preheat the oven to 375F.
2. Heat 1 tablespoon of the olive oil in a large skillet or saucepan and sauté the onion and fennel until softened, about 3 minutes. Add the Herbes de Provence and garlic and cook 1 more minute, stirring constantly. Add the tomatoes and stir until the tomatoes soften and release their moisture, about 3 minutes. Add the orange juice and basil and bring to a boil. Remove from heat.
3. Meanwhile, rub the fish fillets with salt and pepper. Brush the remaining oil in a baking dish just large enough to hold the fish in a single layer. Arrange the fish in the dish and scatter the anchovies over the top.
4. Spoon the sauce over the fish, enough to give it a nice coat (you may have some left over). Bake for 20 minutes, or until the fish flakes to gentle pressure.
