Ingredients
1 cup thinly sliced leeks (white portion only)2 garlic cloves, minced2 teaspoons olive oil12 large fresh basil leaves1-1/2 pounds orange roughy fillets1 teaspoon salt2 plum tomatoes, sliced1 can (2-1/4 ounces) sliced ripe olives, drained1 medium lemon1/8 teaspoon pepper4 fresh rosemary sprigs
Preparation
In a nonstick skillet, saute leeks and garlic in oil until tender; set aside. Coat a 13-in. x 9-in. baking dish with cooking spray. Arrange basil in a single layer in dish; top with fish fillets. Sprinkle with salt. Top with leek mixture.
Arrange tomatoes and olives over fish. Thinly slice half of the lemon; place over the top. Squeeze juice from remaining lemon over all. Sprinkle with pepper.
Cover and bake at 425° for 15-20 minutes or until fish flakes easily with a fork. Garnish with rosemary.
