Preparation:
* 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 minutes.
Sauté garlic in remaining margarine over med. heat for 2 minutes. 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 minutes. or until fish easily flakes. Cooking time will vary with the kind of fish and thickness of fish.
Source Becel Margarine Booklet |
