Mediterranean Fish

Like many women, I work full time. Which means dinner is something from the freezer more often than I care to admit. And I'm also expecting a baby - which, I'm told, means things are about to get more hectic. So I'm stocking the freezer now - but not with bland frozen lasagnas and cardboard pizzas. I decided to make some of the Tastefully Simple's meals and freeze them. It took just a few minutes to combine the ingredients in a big freezer bag and use the provided label to note the cook time and temp. Now the quick and delicious meals are ready in my freezer waiting for a night when I need a little pick-me-up. Fish thaws and cooks quickly, so I can end a busy diaper-filled day with a nice homemade meal. I can't wait!

- Juliet

Mediterranean Fish



Preheat oven to 450°. Combine first 3 ingredients; stir to blend. Place fish in a greased baking dish; pour pesto mixture over fish. Roast for 7-8 minutes or until fish flakes easily. Season with salt to taste, and garnish with fresh lemon slices. Serves 6. Suggested Sides: Steamed vegetable sprinkled with Mama Mia™ Marinara Sauce Mix.

Tips and Hints

  • Any mild-flavored white fish will work for this recipe. Tilapia, orange roughy, haddock, Pollock, walleye or trout will work. It all depends on your preference and the availability of the fish.
  • You can substitute black or green olives for the Kalamata olives, but the Kalamatas will be most authentic with this dish.
  • Lemon zest is the outer yellow rind and should be minced or grated very finely. Avoid getting any of the white "pith" as this is usually bitter.
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