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Mediterranean Baked Whitefiish
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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.
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Mediterranean Baked Whitefiish
Serves 4
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.
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