Pan-Roasted Grouper with Provençale Vegetables

Pan-Roasted Grouper with Provençale Vegetables
Photo by Jim Bathie

Ingredients

  • 2 tablespoons fresh orange juice
  • 2 cups thinly sliced fennel bulb (about 1 medium bulb)
  • 1 (28-ounce) can whole tomatoes, drained and coarsely chopped
  • ½ teaspoon black pepper, divided
  • 16 picholine olives, pitted and chopped
  • ½ teaspoon salt, divided
  • 4 (6-ounce) grouper fillets (about 1 inch thick)
  • + 3 more ingredients
    • Cooking spray
    • 1 garlic clove, minced
    • 2 teaspoons olive oil

Preheat oven to 450°. Combine first 4 ingredients. Add 1/4 teaspoon salt and 1/4 teaspoon pepper; toss well. Spoon mixture into bottom of a broiler pan coated with cooking spray. Bake at 450° for 10 minutes; stir once. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, oil, and garlic; brush evenly ...

View full recipe at My Recipes

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