Fish Provencal


  • 2 tablespoons olive oil
  • 4 (6 oz.) sea bass, halibut or snapper filets, salt and pepper to taste
  • 1 bulb fennel, chopped
  • 1 leek, chopped
  • 1 large tomato, chopped
  • 1 cup California Black Ripe Olives
  • 1 tablespoon thyme, chopped


  1. Heat oil in a large sauté pan over medium-high.
  2. Season fish filets with salt and pepper, then place in pan and sear for 3-4 minutes on both sides.
  3. Transfer lightly browned fish to a clean plate and set aside.
  4. Stir fennel and leeks into sauté pan and cook for 3-4 minutes over medium-high heat until just tender.
  5. Turn heat down to medium, add tomatoes and continue cooking for 2-3 minutes until juices begin to release.
  6. Stir in California Ripe Olives and thyme, then place fish filets back into the pan.
  7. Turn heat down to simmer, cover and cook for 2-3 more minutes until fish is cooked through and well heated.