Amberjack With Provencal Sauce


1 cup chopped onion

1 teaspoon minced garlic

1/2 teaspoon dried whole thyme

1/2 bay leaf

2 tablespoons margarine, melted

1 (16-ounce) can crushed tomatoes, undrained

1 (8-ounce) can tomato sauce

1/4 cup chopped fresh parsley, divided

3/4 teaspoon salt, divided

1/2 teaspoon sugar

1/2 teaspoon freshly ground pepper, divided

6 (4-ounce) amberjack fillets

3 tablespoons all-purpose flour

2 tablespoons vegetable oil

Fresh thyme sprigs (optional)

Fresh green beans (optional)


Saute first 4 ingredients in margarine in a skillet over medium-high heat until tender. Stir in crushed tomatoes and tomato sauce. Cook, uncovered, over low heat 30 minutes or until thickened. Remove and discard bay leaf. Stir in 2 tablespoons parsley, 1/4 teaspoon salt, sugar, and 1/4 teaspoon pepper.

Rinse fillets and pat dry; sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge fillets in flour. Cook fillets in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes on each side or until fish flakes easily when tested with a fork.

Transfer to a serving platter. Spoon sauce evenly over fillets; sprinkle with remaining 2 tablespoons parsley. If desired, garnish with fresh thyme and serve with green beans.

Yield: 6 servings

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