Mediterranean Baked Fish
Light & Tasty
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"The mouth-watering 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."
SERVINGS: 4
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
- 1 cup thinly sliced leeks (white portion only)
- 2 garlic cloves, minced
- 2 teaspoons Crisco® Light 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.