Easy fish provençale with herbed tomatoes

This delicious fish provençale recipe will be your new favourite way to cook fish. Serve lightly fried fillets with courgettes, Brussels sprouts and herby tomatoes for a light. low-carb family meal

By Jennene Plummer
  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
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  • 300 gram Brussels sprouts, trimmed, halved
  • 1/3 cup olive oil
  • 4 x 150g firm white fish fillets
  • 2 courgettes, thinly sliced lengthways
  • 250 gram punnet cherry tomatoes
  • 1 tablespoon parsley, coarsely chopped
  • 1 tablespoon tarragon, coarsely chopped
  • 1 tablespoon dill, coarsely chopped


  • 1
    In a saucepan, boil sprouts on high for 2-3 minutes until just tender. Drain.
  • 2
    In a large frying pan, heat 1 tablespoon oil over high heat. Season fish and cook for 3 minutes each side or until browned and cooked through. Remove from pan. Keep warm.
  • 3
    In the same cleaned pan, heat 2 tablespoons oil on medium. Cook courgette and Brussels sprouts, turning, for 3 minutes or until browned lightly. Season.
  • 4
    In a medium frying pan, heat remaining oil on medium. Add tomatoes and cook, covered, for 8 minutes, stirring occasionally or until tomatoes start to break down. Remove pan from heat. Add half the herbs and season.
  • 5
    Serve fish with tomatoes, veges and sprinkled with remaining herbs.