1/4 cup olive oil
1 whole lemon, cut in half
1/2 cup dry white wine
2 large garlic cloves, chopped
1/4 cup parsley, chopped, packed
1 tsp. salt
1/4 tsp. pepper
4 salmon filets, bones removed, or 4 salmon steaks
1 tomato, chopped |
| In a large bowl, stir together the olive oil, juice from the lemon, wine, garlic, parsley, salt and pepper. Add the fish filets and stir to coat evenly. Refrigerate for at least 30 minutes before baking, stirring occasionally. Place salmon in a shallow baking dish. Pour any remaining marinade over salmon. Top with the chopped tomatoes. Bake in preheated 450* oven for about 10 - 15 minutes or until fish breaks apart easily in center when prodded with a fork. |
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