Ingredients Jump to Instructions ↓

  1. 1 cup thinly sliced leeks (white portion only)

  2. 2 garlic cloves, minced

  3. 2 teaspoons olive oil

  4. 12 large fresh basil leaves

  5. 1-1/2 pounds orange roughy fillets

  6. 1 teaspoon salt

  7. 2 plum tomatoes, sliced

  8. 1 can (2-1/4 ounces) sliced ripe olives, drained

  9. 1 medium lemon

  10. 1/8 teaspoon pepper

  11. 4 fresh rosemary sprigs

Instructions Jump to Ingredients ↑

  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. 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° for 15-20 minutes or until fish flakes easily with a fork. Garnish with rosemary. Yield: 4 servings.


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