1 1/2 lb. firm white fish fillets, such as halibut, striped bass, or orange roughy
1 T. olive oil
1/2 C. finely chopped onion
1 can (14.5 oz.) diced tomatoes, drained
1/2 C. kalamata, green or black olives, pitted and cut in half lengthwise
2 T. white wine
1 tsp. Basil Leaves
1/2 tsp. Garlic Powder
1/4 tsp. Thyme Leaves

Preheat oven to 375°F. Coat ovenproof baking dish with nonstick cooking spray. Place fish in single layer in baking dish. Lightly salt and pepper the fish. Bake 12 minutes.* Meanwhile, heat oil in saucepan. Add onion; sauté 5 minutes, or until onion is softened. Add tomatoes, olives, wine, basil, garlic, and thyme. Simmer, uncovered, over medium heat 3 minutes. Remove fish from oven. Spoon sauce over fish. Return to oven; bake an additional 5 minutes, or until fish flakes easily with a fork. Serve immediately.

*If fish is over 1-inch thick, increase cooking time in Step 1 to 15 minutes.

Yield: 6 servings
Calories: 201
Fat: 9g
Fiber: 1g