Baked Fish With Fresh Herbs

4 servings

1 garlic clove, peeled and minced

6 tablespoons minced peeled onion

2 tablespoons extra virgin olive oil

1½ tablespoons lemon or lime juice (preferably freshly squeezed)

1½ teaspoons finely snipped fresh basil leaves (no stems) or ½ teaspoon dried basil

½ teaspoon paprika

1 to 1½ pound fish fillets (Rainbow Trout, Orange Roughy or Tilapia or flounder or other white fish), fresh or frozen, thawed, cut into 4 (4 to 6-ounce ) serving pieces

1 tablespoon minced parsley (no stems)

Thin lemon or lime wedges or slices for garnish

Salt and freshly ground black or white pepper to taste

In a small bowl, combine garlic, onion, oil, lemon or lime juice, basil, and paprika, blending well. Arrange fish fillets in a greased 10 x 6 x 2-inch baking dish. Evenly pour garlic mixture over fish. Bake, uncovered, in a preheated moderate oven (350 degrees F.) for 15 to 20 minutes or until fish flakes easily with a fork. Sprinkle each serving with minced parsley and garnish each with thin lemon or lime wedges or slices. Pass salt and pepper to taste.

Variations:

Add 2 tablespoons dry white wine to garlic mixture.