Print Options

Back to Mediterranean Baked Fish >

Include these items:

Select reviews >

Taste of Home Logo

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.

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

2 of 2

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.