1 1\/2 lb. firm white fish fillets, such as halibut, striped bass, or orange roughy
\n1 T. olive oil
\n1\/2 C. finely chopped onion
\n1 can (14.5 oz.) diced tomatoes, drained
\n1\/2 C. kalamata, green or black olives, pitted and cut in half lengthwise
\n2 T. white wine
\n1 tsp. Basil Leaves
\n1\/2 tsp. Garlic Powder
\n1\/4 tsp. Thyme Leaves<\/p>\n
Preheat oven to 375\u00b0F. 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; saut\u00e9 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.<\/p>\n
*If fish is over 1-inch thick, increase cooking time in Step 1 to 15 minutes.<\/p>\n
Yield: 6 servings
\nCalories: 201
\nFat: 9g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
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\u00b0F. Coat ovenproof baking dish with nonstick cooking spray. Place fish in single layer in baking dish….<\/p>\n