• 4servings
  • 15minutes

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup thinly sliced leeks, white parts 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 (2 1/4 ounce) can sliced ripe olives, drained

  9. 1 medium lemon

  10. 1/8 teaspoon pepper

  11. 4 sprigs fresh rosemary

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. 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.


Send feedback