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Baked
Fish |
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1-lb.
fish filet, cut into serving size pieces, 3/4 inch thick |
1/2
cup chopped shallots |
1
clove garlic |
1
teaspoon olive oil |
1/4
cup fresh lemon juice |
1/4
cup snipped fresh parsley |
1/2
teaspoon paprika |
1/2
teaspoon ground cumin |
1/8
teaspoon freshly ground pepper |
8
tomato slices |
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| Heat oven to 350°F.
Spray 8-inch square baking dish with nonstick vegetable cooking spray. Arrange fish
skin-down in dish. Set aside. Combine shallots, garlic and oil in 10-inch nonstick
skillet. Cook over medium heat for 3 to 4 minutes, or until shallots are tender-crisp,
stirring frequently. Remove from heat. Stir in juice, parsley, paprika, cumin and pepper.
Pour shallot mixture over fish. Arrange tomato slices over the fish. Cover dish with foil.
Bake for 20 to 25 minutes, or until fish is firm and opaque and just begins to flake.
Serve on spinach-lined serving plates. |
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