4 servings (serving size: 1 fillet and 1/2 cup vegetable mixture)
4 (6-ounce) snapper or other firm white fish fillets
1 tablespoon plus 1 teaspoon olive oil, divided
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped onion (1/2 small)
1/2 cup sliced mushrooms
2 garlic cloves, minced
1 large tomato, chopped
1/4 cup pitted kalamata olives, chopped
2 tablespoons capers
2 tablespoons chopped fresh basil
How to Make It
Preheat oven to 425°.
Place fish in an 11 x 7-inch baking dish coated with cooking spray; drizzle with 1 tablespoon oil, and sprinkle with salt and pepper. Bake at 425° for 20 minutes or until fish flakes easily when tested with a fork.
While fish bakes, heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion, mushrooms, and garlic; sauté 5 minutes or until tender. Add tomato, olives, and capers. Cook, uncovered, 3 minutes or until thoroughly heated, stirring frequently. Spoon mixture over cooked fish, and sprinkle with basil.
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