Broiled tomato fish fillets
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fish fillets; * |
| 2 | tablespoons | Lemon juice |
| 1 | Clove garlic; minced | |
| 3 | tablespoons | Light margarine |
| 2 | teaspoons | Dried oregano |
| 2 | teaspoons | Dried basil |
| 2 | larges | Tomatoes; sliced |
| Salt and pepper to taste | ||
| ¼ | cup | Grated parmesan cheese |
Directions
* 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