Mediterranean Baked Fish

I haven’t updated this in so long.  I have made so many recipes but I just haven’t updates things.  Oops!

Last night I decided to make a fish entree because we don’t really get to eat dinner until 9pm if we are even that lucky on Wednesdays.  We both wanted something light and quick .  I came upon this recipe on  Of course  I don’t have a picture.  Even though I finally found my charger, (which had been hiding out in my husband’s glove compartment for months- why was it there- who knows??) I still forgot to take a picture. 

Mediterranean Baked Fish

1 cup thinly sliced leeks, white parts only
2 garlic cloves, minced
2 teaspoons olive oil
12 large fresh basil leaves
1 1/2 pounds orange roughy fillets ( I used tilapia)
1 teaspoon salt
2 plum tomatoes, sliced
1 (2.25 ounce) can sliced ripe olives, drained
1 medium lemon
1/8 teaspoon pepper
4 sprigs fresh rosemary

  1. In a nonstick skillet, saute leeks and garlic in oil until tender; set aside. Coat a 13-in. x 9-in. x 2-in. 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.
  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 degrees F for 15-20 minutes or until fish flakes easily with a fork. Garnish with rosemary.



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