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Recipe: Broiled Fish with Olive Oil and Herbs (Joy of Cooking)

Main Dishes - Fish, Shellfish
BROILED FISH WITH OLIVE OIL AND HERBS

1 to 2 tablespoons extra-virgin olive oil
2 tablespoons finely minced fresh herbs (such as a combination of basil, thyme and rosemary)
1 1/2 to 2 pounds fish fillets, skin on or off
2 teaspoons fresh lemon juice

Stir herbs into olive oil and let stand.

Preheat broiler. Adjust rack so it is approximately 2 inches from the heat source if the fillet is less than 1-inch thick, 4 inches from heat if the fillet is thicker. Spray baking sheet or shallow roasting pan with non-stick spray.

Rinse fish and pat dry. Place fish on baking sheet and rub lightly with the herb and olive oil mixture. Sprinkle with salt and pepper to taste.

Place under broiler and broil for 4 minutes. If fillets are 1/2-inch thick or less, they are done as soon as the outside is opaque. If they are thicker, check after 6 minutes. (Fish up to 1-inch thick will probably be done at this point.) Thicker fillets may need another minute or two and can be basted with a little more oil. Remove from heat and sprinkle with lemon juice.

Serve immediately.

Makes 4 servings
Adapted from source: The All-New Joy of Cooking, 1997
MsgID: 052973
Shared by: Betsy at Recipelink.com
Board: Healthy Cooking at Recipelink.com
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