"The mouthwatering aroma of this herbed fish dish baking is sure to lure guests to your kitchen" predicts Ellen De Munnik. "It makes a lovely and colorful presentation for company," she adds from Chesterfield, Michigan. "In a pinch, you can use dried herbs and canned diced tomatoes to replace the fresh ingredients."—Ellen De Munnik, Chesterfield, Michigan
Mediterranean Baked Fish
Mediterranean Baked Fish
Prep Time
15 min
Cook Time
15 min
Yield
4 servings
Ingredients
- 1 cup thinly sliced leeks (white portion only)
- 2 garlic cloves, minced
- 2 teaspoons olive oil
- 12 large fresh basil leaves
- 1-1/2 pounds orange roughy fillets
- 1 teaspoon salt
- 2 plum tomatoes, sliced
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1 medium lemon
- 1/8 teaspoon pepper
- 4 fresh rosemary sprigs
Directions
- In a nonstick skillet, saute leeks and garlic in oil until tender; set aside. Coat a 13-in. x 9-in. baking dish with cooking spray. Arrange basil in a single layer in dish; top with fish fillets. Sprinkle with salt. Top with leek mixture.
- Arrange tomatoes and olives over fish. Thinly slice half of the lemon; place over the top. Squeeze juice from remaining lemon over all. Sprinkle with pepper.
- Cover and bake at 425° for 15-20 minutes or until fish flakes easily with a fork. Garnish with rosemary.
Nutrition Facts
4-1/2 ounce-weight: 180 calories, 5g fat (1g saturated fat), 34mg cholesterol, 844mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.
Loading Popular in the Community
Loading Reviews
