Fish and Olives

8-27-2010 004

This is an easy fish dinner. I have used tilapia, snapper, and maybe even haddock. Any white fish is probably fine.

Ingredients:

  • vegetable cooking spray
  • 2 pounds fresh or frozen fish, thawed if frozen
  • one 14-ounce can diced tomatoes with green chiles, undrained
  • 1 clove garlic, minced
  • 1/2 cup sliced green pimento-stuffed olives
  • 1/2 teaspoon cumin
  • juice from one lime
  • 1 tablespoon olive oil
  • salt
  • black pepper
  • 1 Roma tomato, finely diced

Steps:

  1. Preheat oven to 425 degrees.
  2. Coat a long casserole dish with cooking spray.
  3. In casserole combine undrained tomatoes, garlic, olives, cumin, and lime juice.
  4. Lay fish fillets over tomato mixture. Drizzle with olive oil and season with a little salt and black pepper. The olives are salty so easy on the salt.
  5. Bake, uncovered, for 10 minutes.
  6. Spoon some of the sauce mixture over the top of the fish and sprinkle with diced fresh tomatoes.
  7. Continue to bake for another 7-10 minutes or until fish flakes easily with fork.

Calories, 402; Protein, 69 g; Tot Fat, 12 g ; Carb 7 g

Adapted from Linda’s Eating Well, Living Thin.

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2 thoughts on “Fish and Olives

  1. wildpokerman says:

    That looks nice! I’m going to have to try that next week.

  2. Tim Elhajj says:

    Roland, I forgot to mention, but I have tried and can recommend this with most any kind of stuffed olive. We have tried Garlic and jalepeno, both with good results.

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