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Broiled Tomato Fish Fillets

1 lb Fish fillets; *
2 tb Lemon juice
1 Clove garlic; minced
3 tb Light margarine
2 ts Dried oregano
2 ts Dried basil
2 lg Tomatoes; sliced
Salt and pepper to taste
1/4 c Grated parmesan cheese


* use haddock, cod, perch, sole, orange roughy or snapper Pat fish dry with paper towel. Using a 1/2 tablespoon of margarine, lightly grease a baking dish, just large enough to hold fillets snugly in a single layer. Sprinkle with lemon juice; let stand 5 mins. Saute garlic in remaining margarine over med. heat for 2 mins. Stir in herbs. Sprinkle evenly over fish. Top with tomato slices. Season to taste. Sprinkle cheese on top. Broil about 5" from the heat for 5-10 mins. or until fish easily flakes. Cooking time will vary with the kind of fish and thickness of fish.




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