PARMESAN FISH FILLETS
2 medium tomatoes, sliced
2 (6-oz.) fish fillets such as tilapia, snapper, mahi mahi or sole
1 tbsp. olive oil
1 tsp. minced garlic
Salt and freshly ground pepper
¼ cup Parmigiano-Reggiano cheese shavings
½ cup basil, torn into bite-size pieces
Arrange tomato slices in a microwaveable dish in one layer. Sprinkle with salt and pepper to taste. Microwave on high for 2 minutes.
Place fish fillets over the tomatoes. Drizzle with olive oil. Sprinkle with minced garlic and salt and pepper.
Cover loosely with plastic wrap. Microwave on high 5 minutes or until center of fillet is opaque. (Test after 3 minutes.)
Place cheese over fish and cover with plastic wrap. Let stand 2 minutes, covered, before serving. Sprinkle basil on top.
Serve fish over ¼ pound cooked penne tossed with 2 teaspoons each of olive oil and balsamic vinegar, seasoned to taste with salt, pepper and more torn fresh basil.
Makes 2 servings.
Notes: Use best quality Parmesan; shave it with a potato peeler. To cook fish on the stove, place a layer of tomatoes in a nonstick skillet and place the fish fillets over them. Cover with a lid and cook 8 minutes for a 1-inch thick fillet.
— Linda Gassenheimer