Tomato and Basil Baked Fish Fillets

tomato_and_basil_baked_fish_fillets
Crisco®
http://pgoarelish2.files.wordpress.com/2011/09/tomato_and_basil_baked_fish_fillets.jpg?w=125
  • Yield: 4 servings

Ingredients

1/3cup Crisco® Extra Virgin Olive Oil, divided
3 whole wheat bread
1tablespoon finely minced garlic
1teaspoon Italian seasoning
Salt and pepper to taste
4 firm mild white fish fillets such as cod or flounder (about 1 1/3 pounds)
1/2cup seeded and chopped Roma tomatoes
2teaspoons fresh lemon juice
1tablespoon fresh chopped basil

Instructions

  1. Heat oven to 375F. Coat bottom of 13 x 9-inch pan with 1 tablespoon olive oil.
  2. Chop bread in food processor to form breadcrumbs. Sauté crumbs in remaining olive oil over medium-high heat, stirring often, until they begin to brown. Stir in garlic and Italian seasoning. Cook and stir until golden brown. Remove from heat; season with salt and pepper.
  3. Pat fish fillets dry; place skin side down in prepared pan. Season fish with salt and pepper. Combine tomatoes and bread crumbs; cover top of fillets with mixture. Bake 20 to 25 minutes until fish flakes easily. Top with fresh basil.

Recipe courtesy of Crisco Cooking Oils.

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