1 green bell pepper, thinly sliced (about 1 1/2 cups)
1 red bell pepper, thinly sliced
5 garlic cloves, coarsely chopped
1 medium tomato, chopped (about
1 1/4 cups)
3/4 teaspoon salt
6 (6-ounce) orange roughy fillets
1/4 cup pitted and chopped kalamata olives
How to Make It
Preheat oven to 425°.
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.
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.
Oxmoor House Healthy Eating Collection
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