O u r E x tra V ir g in o liv e o il b r in g s
fantastic flavo
to b a k e d fis h
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1
. HEAT oven to
375
°F. Coat bottom of
13
x
9
-inch pan with
1
tablespoon olive oil. Chop bread to form bread crumbs.
2
. SAUTE crumbs in remaining olive oil over medium-high heat,
K3 cup Crisco* Extra Virgin Olive Oil, divided
3
slices whole wheat bread
1
tablespoon finely minced garlic
stirring ^
until theV begin to brown. Stir in garlic and Italian
1
teaspoon Italian seasoning
seasoning. C °°k and stir until goklcii brown. Remove from heat;
Salt and pepper to taste
season with salt and pepper
4
firm mild white fish fillets such as cod
3. PAT fish fillets dry; place skin side down in prepared pan. Season
C r i s c o ® T o m a t o a n d
B a s i l B a k e d F i s h
or flounder (about
1
K3 pounds)
cup seeded and chopped Roma tomatoes
2
teaspoons fresh lemon juice
1
tablespoon fresh chopped basil
fish with salt and pepper. Combine tomatoes and bread crumbs;
cover top of fillets with mixture. Sprinkle with lemon juice. Bake
20
to
25
minutes until fish flakes easily. Top with fresh basil.
Prep time:
10
min Cook time:
25
min Yields:
4
servings
