Poached Fish Provencal Recipe
Poached Fish Provengale is a treat for all seafood lovers. This glorious and filling dish is perfect for parties. Try the Poached Fish Provengale and see how it becomes a sensation among your guests!
Ingredients
| 6 6 to 7ounce red snapper fillets | ||
| Ground pepper | 1 To taste | |
| 1 cup light bodied red wine | ||
| 2 tablespoons {1/4 stick) butter | ||
| Onion | 1/4 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Tomato sauce | 3 Tablespoon | |
| Minced parsley | 2 Tablespoon | |
| Oregano | 1/4 Teaspoon | |
| Thyme | 1/4 Teaspoon | |
| Rosemary | 1/4 Teaspoon | |
| 1/2 teaspoon arrowroot dissolved in 1 tablespoon cold water | ||
| Black olives (garnish) | ||
| Minced fresh parsley (garnish) | ||
| Salt | To Taste | |
Directions
Preheat oven to 400°F.
Pat fish dry with paper towels.
Place in single layer in two 9 x 13 inch baking dishes.
Sprinkle with salt and pepper and cover with wine.
Bake covered 10 to 15 minutes, or until fish loses its translucency.
Transfer fillets to platter.
Measure liquid.
If there is more than 1 cup, boil to reduce; if there is less than 1 cup, add additional wine to correct measurement.
Melt butter in medium skillet over medium heat.
Add onion and saute until almost transparent.
Add garlic and cook until lightly golden.
Stir in reserved liquid, tomato sauce, 2 tablespoons parsley, oregano, thyme and rosemary and blend well.
Increase heat and bring sauce to boil, stirring constantly.
Reduce heat to simmer, blend in arrowroot and continue stirring until sauce has thickened.
Taste and adjust seasoning if necessary.
Return fillets to baking dish and cover with sauce.
Dish may be covered and refrigerated at this point.
Remove from refrigerator 2 hours before reheating.
Pat fish dry with paper towels.
Place in single layer in two 9 x 13 inch baking dishes.
Sprinkle with salt and pepper and cover with wine.
Bake covered 10 to 15 minutes, or until fish loses its translucency.
Transfer fillets to platter.
Measure liquid.
If there is more than 1 cup, boil to reduce; if there is less than 1 cup, add additional wine to correct measurement.
Melt butter in medium skillet over medium heat.
Add onion and saute until almost transparent.
Add garlic and cook until lightly golden.
Stir in reserved liquid, tomato sauce, 2 tablespoons parsley, oregano, thyme and rosemary and blend well.
Increase heat and bring sauce to boil, stirring constantly.
Reduce heat to simmer, blend in arrowroot and continue stirring until sauce has thickened.
Taste and adjust seasoning if necessary.
Return fillets to baking dish and cover with sauce.
Dish may be covered and refrigerated at this point.
Remove from refrigerator 2 hours before reheating.
Chef
