Ingredients
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1 teaspoon dried herbes de provence
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1 teaspoon chopped garlic
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2 tablespoons olive oil
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6 (6 ounce) halibut fillets or 6 (6 ounce) cod fish fillets
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12 shrimp
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1 cup canned tomato, drained & chopped
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1 teaspoon herbes de provence
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salt & freshly ground black pepper
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1 tablespoon olive oil
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2 tablespoons stone ground dijon mustard
Instructions
- Combine mustard, herbs, garlic & olive oil.
- Brush on fish& shrimp; marinate for 30 minutes.
- Oil the base of an ovenproof baking dish; place fish in the center.
- Scatter tomatoes around fish & sprinkle with herbs.
- Bake in preheated 450°F oven for 5 minutes.
- Add shrimp& bake for another 5 - 8 minutes or until the juices begin to rise.
- Remove from the oven; pour the juices & tomatoes into a small pot.
- Add cream, bring to a boil & boil for 2 minutes or until slightly thickened.
- If you prefer a smooth sauce, whisk with an immersion blender.
- Serve fish surrounded by shrimps & topped with sauce.