Mediterranean Baked Fish Recipe

Mediterranean Baked Fish Recipe photo by Taste of Home

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"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

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Diabetic Friendly

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Mediterranean Baked Fish Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

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. Yield: 4 servings.

Nutritional Analysis: One serving (6 ounces) equals 186 calories, 6 g fat (1 g saturated fat), 34 mg cholesterol, 857 mg sodium, 9 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.

Originally published as Mediterranean Baked Fish in Light & Tasty August/September 2001, p16