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Mediterranean Baked Fish

 Mediterranean Baked Fish
"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
4 ServingsPrep/Total Time: 30 min.


  • 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.
Nutritional Facts: One serving (6 ounces) equals 186 calories,

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Mediterranean Baked Fish (continued)

Nutritional Facts: 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.