Heart Health Week: Hy-Vee's Baked Fish Provencal

SPRINGFIELD, Mo. -- Chef Marty Lowry joined Ozarks Live! Thursday as part of Health Week.

Baked Fish Provencal

1 - 2 lbs fish filets - cod, grouper, walleye, tilapia, flounder, and other fish
2 sliced tomatoes
1 thin sliced onion
3 -4 toes garlic sliced thin
1/4 cup olive oil
1/4 cup white wine - optional
1 - 2 T. lemon pepper
1 T. dill
1 T. basil leaves
1/2 cup water
2 lemons peeled and sliced

Make sure fish is trimmed well and free from bones. In a baking dish with sides large enough to lay the fish flat on the bottom in a single layer go ahead and place them the sides can touch. Drizzle them with the olive oil and make sure they all are coated.

Sprinkle lemon pepper on all the filets. Next layer the tomatoes with the onions on top of the fish making sure they all get some vegetables. Put garlic slices over the top of this spreading them on all the fish.

Drizzle white wine on the filets. Dust the tops of all the fish with the basil and dill. Top each bundle with one lemon slice. Put the water in the pan with the fish. Cover in foil and bake for 20 - 30 min. at 350 until the fish is white a flaky under the tomatoes.