White Fish Provencal (Paleo)

By mdancause

Ingredients

• 1 1/2 pounds cod fillets
• 4 cups brussel sprouts, cut in quarters
• 3 tablespoon extra virgin olive oil
• 1/2 cup white onion, chopped
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 1/2 cup kalamata black olives, pitted and cut in half
• 2 tablespoon white wine
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• Salt and pepper to taste

Details

Servings 1
Adapted from thewholekitchen.com

Preparation

Step 1

Preheat oven to 375 degrees F.
Drizzle two tablespoons of olive oil over the brussel sprouts and season with salt and pepper. Spread the brussel sprouts flat on a baking sheet and roast in the oven for 20 minutes are until soft and edges are crispy brown.
Pat dry the fish with a paper towel and season both sides with salt and pepper. Place the fish in the oven with the brussel sprouts and bake for 12 minutes. If your fish is over an inch thick add an additional 5-10 minutes. Fish is done when it begins to ‘flake apart’.
Meanwhile, in a saucepan add the remaining one tablespoon of olive oil into the pan. Sauté the onions for a few minutes until they turn translucent. Add in the tomatoes, olives, white wine, basil, garlic, and thyme. Season with salt and pepper. Heat the sauce until it begins to bubble then remove from heat.
On each plate add a small serving of brussel sprouts. Top the brussel sprouts with the white fish and a large spoonful of the warm tomato sauce.