| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Fish | 4 | Servings | |
INGREDIENTS
| 1 | lb | Fish fillets; * |
| 2 | tb | Lemon juice |
| 1 | Clove garlic; minced | |
| 3 | tb | Light margarine |
| 2 | ts | Dried oregano |
| 2 | ts | Dried basil |
| 2 | lg | Tomatoes; sliced |
| Salt and pepper to taste | ||
| 1/4 | c | Grated parmesan cheese |
INSTRUCTIONS
* use haddock, cod, perch, sole, orange roughy or snapper Pat fish dry with paper towel. Using a 1/2 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 <[email protected]> on Oct 22, 1997
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