Tomato and Basil Baked Fish...

This week Ultimate Swap theme is potluck, so anything goes. I decided to post this fish recipe now that we have entered Lent. I made it for the first time this week and it was delightfully delish. I am always looking for new healthy fish recipes and this one fits the bill. I used talapia but any firm white fish will do. It appears dark in the photos because the recipe calls for fresh whole wheat bread topping. It came together in less than 15 minutes and while it was baking I made a simple pasta with roasted veggies. Add a fresh salad and you have a power packed meal full of fabulous flavor and less fat.

Celebrate the Feast!

Tomato and Basil Baked Fish
adapted from

1/3 cup Extra Virgin Olive Oil, divided
3 slices whole wheat bread
1 tablespoon finely minced garlic
1 teaspoon Italian seasoning
salt and pepper to taste
4 firm white fish fillets (talapia, cod or flounder)
1/2 cup seeded chopped Roma tomatoes
2 teaspoons fresh lemon juice
1 tablespoon fresh basil

Heat oven to 375 degrees. Coat bottom of a 9x13 pan with 1 tablespoon olive oil. Chop bread to form bread crumbs (I used a food processor).
Saute crumbs in remaining olive oil over medium high heat, stirring often, until they begin to brown. Stir in garlic and Italian seasoning. Cook and stir until golden brown. Remove from heat; season with salt and pepper.
Pat fish fillets dry; place skin side down in prepared pan, Season fish with salt and pepper. Combine tomatoes and bread crumbs; cover top of fillets with mixture. Sprinkle with fresh lemon juice. Bake 20 to 25 minutes until fish flakes easily. Top with fresh basil.
Mary L. on Foodista