Mediterranean Baked Fish

Total Time Prep/Total Time: 30 min.

Yield 4 servings

"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

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.

Recipe Creator