"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
- 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
- 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.
Originally published as Mediterranean Baked Fish in Light & Tasty August/September 2001, p16
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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