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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 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:
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.
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