Ingredient
1 cup thinly sliced leeks (white portions only)
2 garlic cloves, minced
2 teaspoons olive or canola oil
12 large FRESH basil leaves
1 1/2 pounds orange roughly fillets
1 teaspoon salt
2 plum tomatoes, sliced (best w/fresh~~and I cover all the fish)
1 can (2-1/4 ounces) sliced ripe olives, drained
1 medium lemon
1/8 teaspoon pepper
4 fresh rosemary sprigs
Method
1. In a nonstick skillet. Sauté leeks and garlic in oil until tender, set aside.
2. Coat a 13x9 baking dish w/non stick cooking spray. Arrange basil in a single layer in dish~~top w/fillets. Sprinkle with salt and top with the leek mixture.
3. Arrange tomatoes and olives over fish..thinly slice half of the lemon and place over the top. Squeeze juice from remaining lemon over all.
4. Sprinkle with pepper. Cover and bake 425 for 15-20 minutes or until fish flakes easily with a fork…
5. Garnish w/rosemary…serves 4
Note: I've fixed this so many times and we love it....I'm not sure but I do believe this came from Quick Cooking or Taste of Home. Linda
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