Description
Broiled striped bass fillets, packed with Provencal flavor with tomatoes, olives, garlic, and capers.
Ingredients
- 4 (6 Oz. Size) Striped Bass Fillets, Skin On (or Other Fish, Such As Halibut, Mahi Mahi, Grouper)
- 1-½ teaspoon Sea Salt, Or To Taste, Divided
- Herbs De Provence, To Taste (optional)
- 1 Tablespoon Dijon Mustard
- 3 whole Heirloom Tomatoes, Diced
- ⅓ cups Mixed Pitted Olives, Such As Nicoise, Roughly Chopped
- 1 Tablespoon Capers
- 1 clove Garlic, Minced
- 2 Tablespoons Olive Oil
- 1 Tablespoon White Wine Vinegar
- Mixed Chopped Herbs, Such As Parsley, Thyme, Or Chives, For Garnish
Preparation
Preheat broiler.
Rinse fish fillets in cold water and pat dry with a paper towel. Place fish on a baking sheet or oven-proof skillet. Season with 1 teaspoon salt and the herbs de Provence, if using. Slather tops of fillets with Dijon mustard.
Combine tomatoes, olives, capers, garlic, olive oil, vinegar, and ½ teaspoon salt in a medium mixing bowl. Drizzle tomato mixture over the fish.
Bake fish under the broiler, rotating pan halfway through for equal browning, for 10 minutes, or until fish is cooked through and tomatoes are slightly caramelized.
Top with herbs and serve immediately.
