Baked Fish with Fresh Herbs

BAKED FISH WITH FRESH HERBS

4 servings

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.

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