Thursday, July 31, 2008

Tomato-Basil Baked Fish

I tried this recipe from the August/September issue of Taste of Home. It's really easy (takes less than 15-minutes) and I imagine it's pretty healthy. My husband loved it. I didn't leave a crumb on my plate (pictured above) but I was pretty hungry...LOL!!!

Tomato-Basil Baked Fish
1 tablespoon lemon juice
1 teaspoon olive oil
8 ounces orange roughy, red snapper, cod or haddock fillets (I used Alaskan haddock though I think roughy would be best)
1/4 teaspoon dried basil (I substituted fresh basil because didn't have any dried basil)
1/8 teaspoon each salt and pepper
2 plum tomatoes, thinly sliced (I substituted heirloom tomato mix and used tons)
2 teaspoons grated Parmesan cheese

Combine the lemon and oil in a shallow dish and add fish fillets, turning to coat. Place only the fillets in a greased baking dish. Sprinkled with basil, salt and pepper. Arrange tomatoes on top, sprinkle with Parmesan cheese. Cover and bake at 400 degrees for 10-12 minutes or until fish flakes easily with a fork.

I served the fish garnished with grilled eggplants (seasoned with oil, balsamic vinegar, Italian seasoning, salt and pepper) and rice (instant white rice cooked according to instructions with a cube of chicken bouillon added to the boiling water).


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