2-1/4 pounds red snapper or other lean white fish fillets
Cooking spray
3 T. lemon juice
1/3 C. dry breadcrumbs
1/3 C. chopped green olives
1 T. olive oil
2 tsp. dried oregano
1 tsp. bottled minced garlic
1/4 tsp. white pepper
1 (2.25-ounce) can chopped ripe olives, drained
6 lemon wedges

Preheat oven to 450°F. Arrange fish in a 13×9 inch baking dish coated with cooking spray; sprinkle with lemon juice. Combine the breadcrumbs and the next 6 ingredients (breadcrumbs through ripe olives); stir until moist. Spread the olive mixture evenly over fillets, pressing firmly to coat. Bake at 450°F for 12 minutes or until fish flakes easily when tested with a fork. Serve fish with lemon wedges.

Yield: 6 servings
Serving size: 5 oz. fish

Calories: 229
Fat: 6.7g
Fiber: 0g