Mediterranean Baked Fish with Tomatoes

Lemon – 1  
Fresh rosemary sprigs – 4  
Thinly sliced leeks – 1 Cup  
Fresh basil leaves – 12  
Garlic cloves – 2  
Olive oil – 2 teaspoon  
Salt – 1 teaspoon  
Sliced ripe olives – 1 can  
Sliced plum tomatoes – 2  
Rosemary Sprigs – 4  
Pepper – 1/8 teaspoon  

Get a nonstick skillet and fry the leeks and garlic.  
Coat the baking dish with cooking spray.  
Get the basil in a single layer in the dish.  
Add salt and top it with leek mixture.  
Put the tomatoes and olive over the fish  Slice thinly half of the lemon.  
Squeeze the remaining lemon juice over the over all and then sprinkle some pepper.  
Bake in an oven for 25 minutes at 425 degrees.

Garnish the fish with rosemary.

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