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Sole Provencal

Julie Weisman

This is delicious - light and flavorful!  I am guessing it would be good with any thin white fish, like flounder, maybe tilapia or cod.  I served it with oven-roasted potatoes and asparagus.

Food Editor's Notes:  An easy, delicious, and healthy recipe - what more could one want?  It is versatile, too, as there is a delicious sauce that can be served with a variety of starches.  I used pasta, and not only was it scrumptious, but I realized the fish and sauce could be stretched to serve four as in Italian restaurants, which serve seafood over linguini.  I bought kosher herbes de Provence in Whole Foods, but you can mix up your own - check the numerous recipes on the Internet.  (The lavender in the authentic version adds a special flavor, though.)  This entree is perfect for a Passover dinner and is a lovely company dish.


4-6 fillets of grey sole (I buy just under .5 lb. per person)
1 onion, chopped
1 clove garlic, minced
1/2 teaspoon herbes de Provence
1 can diced tomatoes (approximately 15 ounces)
1 tablespoon olive oil
salt & pepper to taste

Place the fish in a single layer in an oiled (or sprayed) baking dish.  Preheat oven to 350 degrees.

In a pan, heat the olive oil and saute the onion until soft and translucent.  Add the garlic and herbes de Provence and saute about one more minute.  Add the diced tomatoes with the juice and simmer for about 10 minutes.  Pour the sauce over the fish and bake for about 12-15 minutes.

Garnish with lemon and chopped parsley, if desired.

Yield: 2 good servings

Julie Weisman is an indispensable member of the ShalomBoston.com staff and has contributed many wonderful recipes to our food page.

Sole Provencal


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