- 4
4.7/5
(3 Votes)
Ingredients
- 1 teaspoon olive oil
- 1/2 small onion chopped
- 4 cloves garlic minced
- 8 to 10 ounces ripe tomatoes, cored and chopped or 2 cans ( 15 ounces each) no-salt added whole tomatoes, drained, chopped
- 1/2 green pepper, chopped
- 1/2 to 1 jalapeno pepper, seeded, minced ( optional)
- 1 teaspoon dried oregano leaves, crushed
- 1/2 teaspoon ground cumin
- 1/4 cup small pimiento-stuffed green olives
- 2 teaspoons drained capers ( optional)
- 1 pound sinkless fillets rockfish, snapper, halibut or cod
Preparation
Step 1
1. Preheat oven to 375 F. Heat large nonstick skillet over medium-heat. Add oil, onions and garlic. Cook and stir 3 minutes or until onions is tender. Add tomatoes. bell pepper, jalapeno, oregano and cumin. Cook over high heat, stirring occasionally, 2 to 3 minutes more. Stir in olives and cappers, if desired; set aside
Spray 11x7-inch baking pan with nonstick cooking spray. Place fish in single layer in pan, folding thin tail sections under to make fish evenly thick. Pour tomato mixture over fish. Cover with foil; bake 10 minutes or until fish is opaque and flakes easily when tested with fork. Serve with rice and garnish with fresh herbs, if desired.