20-Minute Fish Provençal
Escape to the Mediterranean coast in 20 minutes with the flavor combination of olives, capers, rosemary, lemon, tomato and fish.
1 Tbsp. olive oil
1/2 cup diced onion
1/2 tsp. minced garlic
1 can (15 oz.) Contadina® Tomato Sauce
1/8 tsp. dried red pepper flakes
2 Tbsp. capers, drained
1/2 tsp. dried rosemary
12 black Kalamata olives, pitted and chopped
Freshly ground black pepper
4 thin slices lemon
4 (4 to 5 oz.) frozen white fish filets such as Tilapia (about 1 lb.)
3 Tbsp. chopped fresh parsley
Hot cooked rice, optional
Heat oil in a 10-inch skillet over medium-high. Add onion; cook 3 minutes or until soft. Add garlic and cook 1 minute, stirring constantly.
Add tomato sauce, red pepper flakes, capers, rosemary and olives. Bring to a simmer.
Add frozen fish filets; sprinkle with pepper and lemon slice.
Cover and simmer 8 minutes or until fish is opaque and flakes easily with a fork. Sprinkle with parsley and serve with hot rice, if desired.