Broiled Striped Bass with Provençal Tomatoes
Feed Me Phoebe
Four 6-ounce striped bass fillets (or other firm fish like, halibut, mahi mahi, or grouper, skin on)
Herbs de Provence (optiona)
1 tablespoon Dijon mustard
3 medium heirloom tomatoes diced
⅓ cup mixed pitted olives niçoise work well, roughly chopped
1 tablespoon capers
1 clove garlic minced
2 tablespoons olive oil
1 tablespoon white wine vinegar
Mixed chopped herbs parsley, thyme, or chives, optional, for garnish
Preheat the broiler.
Rinse the fish fillets in cold water and pat dry with a paper towel. Place the fish on a baking sheet or oven-proof skillet. Season with salt and the herbs de Provence, if using. Slather the tops of the fillets with the Dijon mustard.
Combine the tomatoes, olives, capers, garlic, olive oil, vinegar, and ½ teaspoon salt in a medium mixing bowl. Drizzle the tomato mixture over the fish.
Bake the fish under the broiler, rotating the pan halfway through for equal browning, for 10 minutes, or until the fish is cooked through and the tomatoes are slightly caramelized.
Top with the herbs and serve immediately.