The Rural Voice, 2002-04, Page 49snapper)
2 tbsp (30 mL) lemon juice
1 clove garlic, minced
3 tbsp (45 mL) margarine
2 tsp (10 mL) dried oregano leaves
2 tsp (10 mL) dried basil leaves
2 large tomatoes, sliced
salt and pepper to taste
1/4 cup (50 mL) grated parmesan
cheese
Pat fish dry with paper towel.
Using a 1/2 tbsp (8 mL) of the
margarine, lightly grease a baking
dish, just Targe enough to hold fillets
snugly, and arrange in a single layer.
Sprinkle with lemon juice; let
stand 5 minutes. Saute garlic in
remaining 2 1/2 tbsp (38 mL) of
margarine over medium heat for 2
minutes or in microwave on HIGH
for 20 seconds. Stir in herbs. Sprinkle
evenly over fish. Top with tomato
slices. Season to taste. Sprinkle
cheese on top.
Broil about 5" (12 cm) from heat
for 5-10 minutes or until fish easily
flakes with a fork. Cooking time will
vary with kind and thickness of fish.
Serve with lemon wedges.0
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APRIL 2002 45