The term herbes de Provence refers to the mix of herbs commonly used in southern French cooking. These include basil, thyme, chives, oregano, sage, rosemary, lavender, and dill, and can be used in almost any combination. You can purchase a premixed jar of herbes de Provence and use that in place of the herbs designated in this recipe. Any white fish tastes great in this dish. Try this with cod, sole, roughy, or snapper.

　　

Ingredients

serves 2

　　Olive oil spray

　　1 lemon, thinly sliced

　　5 garlic cloves, sliced

　　1/2 to 3/4 pound white fish fillets

　　1 tablespoon fresh thyme leaves, or 1 teaspoon dried

　　1 tablespoon chopped fresh basil, or 1 teaspoon dried

　　3 or 4 fresh chives, minced

　　3 or 4 medium red potatoes, sliced into 1/2-inch rounds

　　8 to 10 mushrooms, sliced

　　2 cups fresh or frozen cut green beans, or 1 small zucchini, sliced

　　1 tablespoon drained capers, optional

　　

Step 1

Preheat the oven to 450°F.

　　

Step 2

Spray the inside and lid of a cast-iron Dutch oven with olive oil. Arrange a third of the lemon and garlic slices in the bottom of the pot. Add the fish in a single layer (cut the fillets into pieces, if necessary) and top with another third of the lemon and the rest of the garlic. Sprinkle most of the herbs over the fish, keeping some in reserve.

　　

Step 3

Add the potatoes, mushrooms, and beans in layers, sprinkling with the remaining herbs, until the pot is full. Top with capers, if desired.

　　

Step 4

Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately, garnished with the remaining lemon.

　　

nutrition information

Step 5

Calories: 167

　　

Step 6

Protein: 15g

　　

Step 7

Carbohydrates: 26g

　　

Step 8

Fat: 2g

　　

Step 9

Cholesterol: 19mg

　　

Step 10

Sodium: 216mg

　　

Step 11

Fiber: 2g

　　Glorious One-Pot Meals