Walleye Fillet Provencal
Recipe: #19181
May 20, 2015
Categories: Dinner, Main Dish, Fish, Pike, Fruit, Tomato, North American, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Skillet, Stove Top, No Eggs more
"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
Ingredients
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.
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