Skip to main content
  • Members: Get your FREE flu shot. Click here to learn more.
  • Starting Jan. 1, 2022, pharmacy services will be provided under a new program called Medi-Cal Rx. Learn more: Members / Providers
  • The Human Services Agency office in Oxnard is closed temporarily. Click here to learn more.
  • Gold Coast Health Plan will be closed on Monday, Jan. 17 in observance of Martin Luther King, Jr. Day.
  • Members: If your clinic is closed due to COVID-19 and you need medical advice, you can call our 24-hour Advice Nurse Line at 1.877.431.1700 (English / Spanish).

Please select your language.

Selecciona tu idioma.

Health library

Back to health library

Red snapper Provencal

Snapper filet surrounded by other ingredients in recipe.

Makes 4 servings.


2 tablespoons olive oil

12 ounces red snapper, bass or tilapia fillets, cut into 4 portions (3 ounces each)

1 1/2 tablespoons garlic, minced (about 3 to 4 cloves)

1/2 cup low-sodium chicken broth

1 cup no-salt-added diced tomatoes

1/4 cup black olives, sliced

1/2 tablespoon anchovy paste (optional)

2 tablespoons fresh basil, chopped (or 1/2 tablespoon dried)

1/4 teaspoon ground black pepper


  • Heat olive oil in a large, heavy-bottom sauté pan.
  • Add fillets and sauté over high heat for 4 to 5 minutes on each side or until each side is golden brown and the fish flakes easily with a fork in the thickest part (minimum internal temperature of 145 degrees).
  • Remove fillets from the pan, cover to keep warm, and set aside. Drain excess fat from pan, but do not clean.
  • Add garlic to sauté pan and cook for about 30 seconds, until it begins to soften. Do not brown.
  • Add chicken broth to the pan and bring to a boil over high heat. Add remaining ingredients and return to a boil. Lower heat and simmer for 5 minutes.
  • Serve each fish fillet with 1/2 cup of sauce.

Nutrition information

Serving size: 3 ounces fish, 1/2 cup sauce. Amount per serving: 216 calories, 10g total fat (2g saturated fat), 43mg cholesterol, 6g carbohydrates, 25g protein, 2g total fiber, 341mg sodium.

Source: National Heart, Lung, and Blood Institute

Related stories