Turbot Fillets with Olive Paste and Tomatoes


Serves: 4
Total Calories: 26

Ingredients

1 1/2 pounds turbot, sea bass, or other thick white fish fillets
2 tablespoons black olive paste, or very finely chopped mild black olives
2 medium tomatoes, diced
6 fresh basil leaves, rolled and sliced crosswise into thin ribbons

Directions:

1 Place a rack in the center of the oven. Preheat the oven to 450°F. Oil a baking pan large enough to hold the fillets in a single layer.

2 Arrange the fillets in the pan in a single layer. Spread the fillets with the olive paste. Scatter the tomatoes and basil over the fish.

3 Bake 8 to 10 minutes, depending on the thickness, until the fish is just barely opaque when cut in the thickest part. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 26
Calories from Fat: 0

This Turbot Fillets with Olive Paste and Tomatoes recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.


More Recipes from the Cook'n in Italy Cookbook:
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Batter-Fried Shrimp and Calamari
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Grilled Shrimp Skewers
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Grilled Tuna and Peppers, Molise Style
Grilled Tuna with Lemon and Oregano
Halibut Baked in Paper
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