The black-purple, almond-shaped kalamata olive is also known as a Greek-style olive.
Oxmoor House JANUARY 2005
1. Preheat oven to 425°.
2. Place oil in a large nonstick skillet over medium-high heat until hot. Add onion and next 3 ingredients; cook 10 minutes or until vegetables are crisp-tender, stirring frequently. Add tomato and salt; cook 2 minutes, stirring frequently.
3. Place fillets in a 13 x 9-inch baking dish coated with cooking spray. Place onion mixture on top of fillets. Sprinkle with olives. Bake, uncovered, at 425° for 20 minutes or until fish flakes easily when tested with a fork.
carbo rating: 5
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