Broiled tomato fish fillets

Yield: 4 Servings

Measure Ingredient
1 pounds Fish fillets; *
2 tablespoons Lemon juice
1 \N Clove garlic; minced
3 tablespoons Light margarine
2 teaspoons Dried oregano
2 teaspoons Dried basil
2 larges Tomatoes; sliced
\N \N Salt and pepper to taste
¼ cup Grated parmesan cheese

* use haddock, cod, perch, sole, orange roughy or snapper Pat fish dry with paper towel. Using a ½ tablespoon of margarine, lightly grease a baking dish, just large enough to hold fillets snugly in a single layer. Sprinkle with lemon juice; let stand 5 mins. Saute garlic in remaining margarine over med. heat for 2 mins. Stir in herbs. Sprinkle evenly over fish. Top with tomato slices. Season to taste. Sprinkle cheese on top. Broil about 5" from the heat for 5-10 mins. or until fish easily flakes. Cooking time will vary with the kind of fish and thickness of fish.

Source Becel Margarine Booklet

Recipe by: Becel Booklet

Posted to MC-Recipe Digest V1 #860 by Carol & Bob Floyd <c.floyd@...> on Oct 22, 1997

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