Herb-Encrusted Baked Fish

Herbs and lime flavor this fish entree. Serve with your favorite steamed vegetables or a salad.

Ingredients:

• Nonstick cooking spray
• 1 1/2 teaspoons snipped fresh basil
• 1 1/2 teaspoons snipped fresh tarragon
• 1 1/2 teaspoons snipped fresh thyme
• 1/4 teaspoon salt
• pinch ground black pepper
• 1 1/2 pounds haddock or scrod
• juice of 2 limes (about 6 tablespoons)
• 1 tablespoon unsalted butter, cut in small chunks, or butter-flavored substitute
• Lemon and lime slices, for garnish

Directions:

Preheat the oven to 350 degrees F. Lightly coat a 13x9-inch baking pan with nonstick cooking spray. Place the basil, tarragon, thyme, salt, and pepper in a bowl and mix thoroughly. Place the haddock in the prepared baking pan and sprinkle with half of the herb mixture; turn the fish over, and sprinkle the remaining herb mixture over the fish. Drizzle the lime juice over and around the fish and top with the butter or butter-flavored substitute. Bake about 30 minutes or until the fish is flaky when tested with a fork, turning once during baking. Garnish with lemon and lime slices.

Number of Servings: 6

Notes from the Cook: Serve with a large salad and light vinaigrette dressing.