Healthy Broiled Striped Bass with Provencal Tomatoes and Olives
This broiled striped bass recipe is a super simple weeknight fish to whip up. It's packed with Provencal flavor with tomatoes, olives, garlic and capers.
Servings 4
Ingredients
- Four 6-ounce striped bass fillets or other firm fish like, halibut, mahi mahi, or grouper, skin on
- Sea salt
- Herbs de Provence optional
- 1 tablespoon Dijon mustard
- 3 medium heirloom tomatoes diced
- 1/3 cup mixed pitted olives nicoise work well, roughly chopped
- 1 tablespoon capers
- 1 clove garlic minced
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- Mixed chopped herbs parsley, thyme, or chives, optional, for garnish
Instructions
- Preheat the broiler.
- Rinse the fish fillets in cold water and pat dry with a paper towel. Place the fish on a baking sheet or oven-proof skillet. Season with salt and the herbs de Provence, if using. Slather the tops of the fillets with the Dijon mustard.
- Combine the tomatoes, olives, capers, garlic, olive oil, vinegar, and ½ teaspoon salt in a medium mixing bowl. Drizzle the tomato mixture over the fish.
- Bake the fish under the broiler, rotating the pan halfway through for equal browning, for 10 minutes, or until the fish is cooked through and the tomatoes are slightly caramelized.
- Top with the herbs and serve immediately.
Nutrition
Serving: 4g