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Ingredients

• For Salsa:
• 1 lb. plum (Roma), grape or cherry tomatoes
• 1 tsp extra virgin olive oil
• Splash balsamic vinegar
• 1 clove garlic, minced
• 6 leaves fresh basil, chopped
• 1/2 cup fresh chives, snipped into 1/2-inch pieces
• Salt and freshly ground pepper, to taste
• For Fish:
• 4 skinless fillets (approx 1.25 pounds total) of mild white-meat fish, such as turbot, flounder, tilapia
• 1/2 cup fine dry whole wheat bread crumbs
• 1/2 cup freshly grated parmesan cheese
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1 Tbsp. extra virgin olive oil

Description

Fish Fillets Are Coated With A Whole Wheat Bread And Parmesan Crumb Mixture That's Seasoned With Basil And Oregano, And Baked. They Are Topped With A Tomato And Basil Salsa.

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