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Mediterranean Baked Whitefiish
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Light, flavorful and easy to prepare.
|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|
|1/8 teaspoon pepper|
|4 sprigs of fresh rosemary|
- 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.