Ingredients

1

tablespoon olive oil

1

small onion, finely chopped (1/4 cup)

1

clove garlic, finely chopped

1

teaspoon grated lemon peel

1

tablespoon chopped fresh or 1 teaspoon dried basil leaves

1

teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves

1

can (14.5 oz) diced tomatoes, undrained

3/4

lb cod or other mild flavor, medium-firm fish fillets, cut into 2 serving pieces

2

tablespoons chopped ripe olives

2

tablespoons crumbled reduced-fat feta cheese

2

tablespoons plain croutons

Preparation

Heat oven to 400°F. In 10-inch skillet, heat oil over medium-high heat. Cook onion and garlic in oil 2 to 3 minutes, stirring frequently, until onion is soft.

Stir in lemon peel, basil, thyme and tomatoes. Cook over medium-high heat about 6 minutes, stirring occasionally, until mixture is slightly thickened.

Spoon half of tomato mixture into 8-inch square (2-quart) glass baking dish. Top with fish. Spoon remaining tomato mixture over fish. Sprinkle with olives, cheese and croutons.

Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.