Ingredients
4
orange roughy or red snapper fillets (5 oz each)
1
tablespoon lime juice
1
teaspoon dried oregano, crushed
1
tablespoon olive oil
1
medium onion, chopped
1
clove garlic, finely chopped
1
can (14.5 oz) fire roasted diced tomatoes with green chilies, undrained
12
pimiento-stuffed olives, coarsely chopped
2
tablespoons chopped fresh parsley
Preparation
Heat oven to 350°F. Coat 9-inch square baking dish with cooking spray. Place fillets in baking dish. Sprinkle with lime juice and oregano.
In medium skillet, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, 5 minutes or until onion is soft. Add tomatoes, olives and parsley. Cook, stirring occasionally, 5 minutes or until slightly thickened. Spoon tomato mixture over fillets. Cover tightly with aluminum foil.
Bake 15 minutes or until fish flakes easily with fork.
