Some people believe that seafood should never ever be paired with cheese. I am not one of those people, especially when it comes to this dish. Any of your favorite types of fish will do, but I love using trout for this Provencal-inspired dish. Roasted tomato and onion slices flavored with fresh thyme are the base for baked trout fillets seasoned with herbes de Provence and a sprinkling of grated, salty Parmesan cheese. The cheese-herb mixture makes a lovely and flavorful crust on the flaky fish and the roast vegetables stand in as a quick-and-easy version of a vegetable tian. I love to serve this healthy dish alongside a mound of wild and brown rice cooked in chicken broth for added flavor.
(To view this recipe, click on the blue title of the blog post above*)
Parmesan Baked Fish with Herbes de Provence
Ingredients:
- 1 large tomato, sliced into 1/2-inch slices
- 1 medium onion, sliced into 1/2-inch slices
- olive oil
- salt and pepper
- fresh thyme
- 2 trout fillets
- 1/2 teaspoon herbes de Provence
- 1/4 cup grated Parmesan cheese
Directions:
- Preheat the oven to 375 degrees. Line two small baking dishes with parchment paper. Place the sliced tomato and onion on one sheet, and the trout on the second sheet. Drizzle olive oil over the veggies along with a pinch of salt and pepper, and a sprinkling of fresh thyme.
- Season each trout fillet with a pinch of salt and pepper, half of the herbes de Provence and halve of the grated cheese. Bake both baking sheets in the preheated oven for 18-22 minutes, or until the veggies are tender and the fish flaky.
- Serve together with a side of rice.
Tagged: baked fish, baked seafood, fish, herbes de provence, Parmesan cheese, roasted onion, roasted tomatoes, seafood, tomatoes, trout
Leave a Reply