Here’s another recommended recipe we found from Good Housekeeping.
Reference Link:
Provençal fish fillets:

Provençal refers to the type of sauce that these fish fillets are cooked in. Made up of tomatoes, white wine and garlic, this type of sauce makes for a delicious base. 

This fish stew dish would be delicious served alongside a crusty white loaf of bread, couscous or mashed potato for a more substantial meal. 

We use plaice in this recipe, however it would work just as well with skinned sea bass, lemon sole or sea bream. If you want to use a thicker fillet of fish, such as hake, cod or halibut, then fry for slightly longer on each side, around 3min. Press the fish gently with a cutlery knife to check if it’s cooked. It will flake easily if it is, with no jelly-like texture to it and turned opaque throughout. 

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• 225 g (8oz) (8 oz) shallots
• 50 g (2oz) (2 oz) butter
• 5 ml (1 level tsp) caster sugar
• 375 g (13oz) (12 oz) young leeks, finely sliced on the diagonal
• Salt and ground black pepper
• 4 x 125 g (4 oz) fish fillets, such as plaice, skinned
• 100 ml (3 1/2 fl oz) (4fl oz) oil
• 100 ml (3 1/2 fl oz) (4fl oz) medium dry white wine
• 300 ml (10 fl oz (1/2 pint)) (1/2 pint) fish stock
• 125 g (4oz) (4 oz) cherry tomatoes, halved or quartered
• 75 g (3oz) (3 oz) pitted black olives
• Flat-leafed parsley and slices of lemon to garnish

• 1. Step 1

     Place the shallots in a pan of water, bring to the boil and cook for 5min. Drain and plunge into cold water. Trim the ends, peel off skins and dry well.

  2. Step 2

     Heat 25g (1oz) butter in a frying pan, add the shallots and sugar and cook over a low heat for 5min or until golden. Add leeks and cook for 4–5min until just soft. Set aside.

  3. Step 3

     Season the fish with salt and ground black pepper. Heat the oil and remaining butter in the pan. Fry the fish (see Fish tip) for 3min on each side or until golden. Remove and keep warm.

  4. Step 4

     Pour the wine into the pan, bring to the boil and bubble until the liquid is reduced by half. Add the stock, return to the boil and bubble for 10min or until syrupy. Add the tomatoes and olives and bubble for 1min, then return the shallots and leeks to the pan to warm through; season. Garnish with parsley and slices of lemon and serve.

     Similar triple-tested recipes to try:

     Spiced fried fish recipe

     Fillet of beef with horseradish and walnut cream recipe

     More fish recipes 

Fish tip

The fish is easier to fry if it’s lightly dusted with plain flour, but the fish won’t look as golden. Keep the heat high under the frying pan so the juices don’t escape from the fish.

Per Serving:

• Calories: 425
• Total fat: 32 g

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes – just don’t give her too much chilli! With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time 

Jeannie notes.. Above is curated for evaluation and recommendation from Good Housekeeping

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Provençal fish fillets

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