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Mediterranean Baked Fish Recipe
Mediterranean Baked Fish Recipe photo by Taste of Home

Mediterranean Baked Fish Recipe

Read Reviews (5)
4.33 5
Publisher Photo
"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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
  3. Cover and bake at 425° for 15-20 minutes or until fish flakes easily with a fork. Garnish with rosemary. Yield: 4 servings.
Originally published as Mediterranean Baked Fish in Light & Tasty August/September 2001, p16

Nutritional Facts

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.

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Mediterranean Baked Fish(5)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 5, 2014

Very good. I think I ended up choosing to add more salt. I made up little individual foil packets instead of one big bake because I dislike reheated fish, and wasn't gonna be able to eat all of this at once. Also a tip for using leeks, cut them first then wash them easier to get all the sand out that way. Soak them in the salad spinner, and then you can just dump the water and the leeks end up nice and dry when you're ready to sauté them.

MY REVIEW
Reviewed Jun. 24, 2013

This is an awesome recipe! I use onions and saute them with some garlic salt until they are carmelized. We also skip the olives and rosemary. This is DELICIOUS!

MY REVIEW
Reviewed Jul. 19, 2012

Awesome recipe! Thank you for sharing :)

MY REVIEW
Reviewed Jan. 4, 2012

I thought this recipe was very tasty and would make it again.

MY REVIEW
Reviewed Feb. 6, 2009

I fixed this for my mother that hates fish and she loved it

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