Ingredients:
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
Directions:
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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