BAKED FISH WITH FRESH HERBS
1 garlic clove, peeled and minced
6 tablespoons minced peeled onion
2 tablespoons extra virgin olive oil
1½ tablespoons lemon or lime juice (preferably freshly squeezed)
1½ teaspoons finely snipped fresh basil leaves (no stems) or ½ teaspoon dried basil
½ teaspoon paprika
1 to 1½ pound fish fillets (Rainbow Trout, Orange Roughy or Tilapia or flounder
or other white fish), fresh or frozen, thawed, cut into 4 (4 to 6-ounce ) serving pieces
1 tablespoon minced parsley (no stems)
Thin lemon or lime wedges or slices for garnish
Salt and freshly ground black or white pepper to taste
In a small bowl, combine garlic, onion, oil, lemon or lime juice, basil, and paprika, blending well. Arrange fish fillets in a greased 10 x 6 x 2-inch baking dish. Evenly pour garlic mixture over fish. Bake, uncovered, in a preheated moderate oven (350 degrees F.) for 15 to 20 minutes or until fish flakes easily with a fork. Sprinkle each serving with minced parsley and garnish each with thin lemon or lime wedges or slices. Pass salt and pepper to taste.
Variations: Omit basil. Add 1 large sprig fresh thyme or oregano or several stems fresh cilantro
to garlic mixture; remove just before serving.
Add 2 tablespoons dry white wine to garlic mixture.
Omit fresh herbs, except parsley for garnish; add ½ to 1 teaspoon dried fines herbs
to garlic mixture.