Tomato and Basil Baked Fish Fillets

By dcarriger56

Ingredients

• 1/3 cup Crisco® 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 mild white fish fillets such as cod, walleye or flounder (about 1-1/3 pounds)
• 1/2 cup seeded and chopped Roma tomatoes
• 2 teaspoons fresh lemon juice
• 1 tablespoon fresh chopped basil

Details

Servings 4
Adapted from crisco.com

Preparation

Step 1

HEAT oven to 375°F. Lightly coat bottom of 13 x 9-inch pan with 1 tablespoon olive oil. Chop bread in food processor with metal blade until bread crumbs form, making about 1 1/2 cups.


SAUTE bread crumbs in remaining olive oil, in heavy skillet over medium-high heat, stirring often, until they begin to brown. Stir in garlic and Italian seasoning. Continue to cook and stir until golden brown. Remove from heat; season to taste with salt and pepper.


PAT fish fillets dry with paper towel. Place skin side down in prepared pan. Season fish generously with salt and pepper. Combine tomatoes and bread crumbs; cover top of fillets completely with mixture. Sprinkle with lemon juice. Bake 20 to 25 minutes until fish reaches an internal temperature of 145°F and flakes easily with a fork. Garnish with fresh basil and serve.