White Fish Provencal

• 16 ounces firm white fish fillets, 3/4-1-inch thick
• 3 tablespoons olive oil, divided
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 - 1/2 teaspoon onion powder (your preference)
• 1/4 - 1/2 teaspoon garlic powder (your preference)
• 1/2 teaspoon basil leaves, dried and crushed to intensify flavor
• 1/2 teaspoon thyme leaves, dried and crushed to intensify flavor
• 8 ounces stewed tomatoes, drained of most liquid
• 1/2 cup olive (Kalamata, Green, or Black Olives)
• 1/4 cup white wine

1. Preheat oven to 375 degrees.
2. Place fish fillets in a oven safe baking dish.
3. Drizzle 1-1/2 T Olive Oil over fish. Rub oil on both sides and Salt & Pepper.
4. Sprinkle fish with Onion and Garlic Powders, Basil and Thyme herbs.
5. Top with a 1-1/2 heaping T of Stewed Tomatoes per fillet
6. Pit and slice Olives into halves or quarters and sprinkle on top of tomatoes(Kalamata is delicious in this recipe).
7. Splash the tops of tomatoes & olives with White Wine and drizzle the remaining Olive Oil.
8. Bake with a foil tent for 15 minutes or until fish is white and flakey.

white fish, olive oil, kosher salt, black pepper, onion, garlic, basil, thyme, tomatoes, olive, white wine

Taken from www.food.com/recipe/white-fish-provencal-157516 (may not work)