These fork-tender fish fillets reflect the cooking style of the Provence region of France. Dishes from the area often include olive oil, onion, garlic, tomatoes, and olives--and you'll find all of those in this 25-minute entree.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw fish, if frozen. Rinse the fish; pat dry with paper towels. Set aside.

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  • For sauce: heat oil in a small saucepan over medium heat. Add onion and garlic; cook for about 5 minutes or until tender, stirring occasionally. Add tomatoes, thyme, olives, and capers. Heat to boiling; reduce heat to medium. Simmer, uncovered, for about 10 minutes or until most of the liquid has evaporated.

  • Meanwhile, preheat broiler. Measure thickness of the fish. Place the fish on the greased unheated rack of a foil-lined broiler pan, tucking under any thin edges. Broil 3 to 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness of fish or until the fish flakes easily when tested with a fork, turning the fish once if the fillets are 1 inch thick. Serve with the sauce and if desired, garnish with fresh thyme sprigs.

Nutrition Facts

160.8 calories; protein 21.4g 43% DV; carbohydrates 7.2g 2% DV; exchange other carbs 0.5; dietary fiber 1.6g 6% DV; sugars 3.5g; fat 5.2g 8% DV; saturated fat 0.8g 4% DV; cholesterol 48.3mg 16% DV; vitamin a iu 216.9IU 4% DV; vitamin c 12.7mg 21% DV; folate 20.3mcg 5% DV; calcium 66.8mg 7% DV; iron 1.9mg 11% DV; magnesium 51.2mg 18% DV; potassium 699.8mg 20% DV; sodium 291.7mg 12% DV.