Yield: 4 servings
|1½ pounds||Fish Fillets -- * see note|
|3 teaspoons||Olive Oil|
|Salt And Pepper|
|¼ cup||Basil Leaves -- shredded|
|6 ounces||Mushrooms -- slice 1/2"|
|3 tablespoons||Dry White Wine|
* Seafood alternatives: Orange Roughy, Red Snapper, Halibut Prehat oven to 425+. Lightly butter or oil a baking dish and arrange the fish fillets in it, tucking under thin ends if necessary so the fillets are in an even layer. Brush the tops of the fillets with olive oil if you like, then season lightly with salt and pepper.
Sprinkle the basil evenly over the fish, top with the mushrooms, pour in the wine and cover the dish with foil. Bake in the preheated oven until opaque through the thickest part, 12-18 minutes, depending on the thickenss of the fillets. Transfer the fish fillets and mushrooms to individual plates and spoon a little of the cooking juices over.
Per serving: Calories 122; fat 4⅕ g; cholesterol 37 mg; carbohydrate 2½ g; fiber ½ g; protein 16⅗ g; sodium 49 mg; potassium 568 mg. Good source of vitamin A.
Recipe By : Simply Seafood magazine, Vol. 4 No. 4 Fall 1994 From: Marjorie Scofield Date: 06-25-95 (21:05) (160) Fido: Recipes