Walleye Fillet Provencal

5m
Prep Time
17m
Cook Time
22m
Ready In


"From Jean Claude Forgeront. Adapted from Fish Cookery of North America. Any lean white fish may be substituted. The original had white wine as an optional ingredient, but listed no amount, so I've left it out."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (326.8 g)
  • Calories 252.2
  • Total Fat - 8.5 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 153.8 mg
  • Sodium - 717.1 mg
  • Total Carbohydrate - 8.6 g
  • Dietary Fiber - 3.2 g
  • Sugars - 4.3 g
  • Protein - 33.8 g
  • Calcium - 240 mg
  • Iron - 2.5 mg
  • Vitamin C - 19.2 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Roll fillets in seasoned flour.

Step 2

Heat oil and butter in a skillet.

Step 3

Saute fish until golden brown on both sides, about 4-5 minutes on each side.

Step 4

Remove to a serving dish and keep hot.

Step 5

If there is more than 1 tablespoon of fat left in pan, drain the excess.

Step 6

Add onion and saute until tender, 2-3 minutes.

Step 7

Add garlic, tomatoes and parsley.

Step 8

Toss over high heat for 3 minutes.

Step 9

Add salt, pepper and olives.

Step 10

Pour over fish and serve.

Tips & Variations


No special items needed.

Related

0 Reviews