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Mediterranean Baked Whitefiish
Serves 4 |
Light, flavorful and easy to prepare.
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Ingredients:
| 1 cup leeks, thinly sliced, white parts only |
| 2 garlic cloves, minced |
| 2 teaspoon olive oil |
| 12 large fresh basil leaves |
| 1 1/2 lb. whitefish fillets |
| 1 teaspoon salt |
| 2 plum tomatoes, sliced |
| 1 can ripe olives, sliced and drained |
| 1 lemon |
| 1/8 teaspoon pepper |
| 4 sprigs of fresh rosemary |
Directions:
- In a nonstick skillet, saute leeks and garlic in oil until tender; set aside. Coat a 13" x 9" x 2" baking dish with nonstick 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 degrees F for 15 to 20 minutes or until fish flakes easily with a fork. Garnish with rosemary.
| Course: | Dinner |
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