Fish Fillet Provencal
A Note from Feedfeed

This recipe is featured in our free weekly meal plan. This edition is sponsored by our friends at Filippo Berio Olive Oil and features a wide range of recipes all made with heart-healthy and flavorful olive oil!


Prep time 5mins
Cook time 30mins
Serves or Makes: 4


  • 5 tablespoons Filippo Berio Olive Oil, divided
  • 1 onion, chopped
  • 1 clove garlic, (or 2 shallots) minced
  • 2 large tomatoes, chopped
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon dried basil
  • 1/ 2 teaspoon dried thyme
  • 1/ 4 teaspoon freshly ground black pepper
  • 1 pound fillets cod
  • 1/ 4 cup unbleached all-purpose flour


  • Step 1

    Heat 3 tablespoons olive oil in skillet set over medium heat; sauté onion for 3 to 5 minutes or until tender. Stir in garlic, tomatoes, parsley, basil, thyme and pepper; simmer for 10 minutes.

  • Step 2

    Meanwhile, dredge fish fillets in flour to coat on all sides; sauté in remaining olive oil in large skillet set over medium-high heat for 3 minutes per side or until lightly browned. Pour tomato mixture over fish; reduce heat and simmer for 15 minutes or until fish is opaque and flakes easily.

Recipe provided by The Low Cholesterol Olive Oil Cookbook