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The Maxwell Bean Podcast
BAKED HADDOCK FILLETS WITH HERB BUTTER
Delicious & Healthy
Ingredients
1 cup thinly sliced leeks (white portion only)
2 garlic cloves, minced
2 teaspoons olive oil
Bread crumbs
12 large fresh basil leaves
1-1/2 pounds haddock fillets
1 teaspoon salt
2 plum tomatoes, sliced
1 can (2-1/4 ounces) sliced ripe olives, drained
1 medium lemon
1/8 teaspoon pepper
4 fresh rosemary sprigs
Directions
In a nonstick skillet, sauté 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 haddock fillets. Sprinkle with salt. Top with leek mixture. Sprinkle with bread crumbs.
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. Yield: 4 servings
You are ready to serve!!!
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