1. Preheat oven to 425°.
2. Cut lemon in half. Squeeze juice from half of lemon (about 1 tablespoon) into a small bowl; set remaining lemon half aside. Add pimiento to juice, mixing well.
3. Place fillets in an 11 x 7-inch baking dish coated with cooking spray. Coat fish with cooking spray; sprinkle with herb-and-spice blend.
4. Spoon pimiento mixture evenly over fish. Bake, uncovered, at 425° for 12 minutes or until fish flakes easily when tested with a fork. While fish bakes, cut remaining lemon half into slices to serve with fish. Garnish with oregano sprigs, if desired.
carbo rating: 1