Orange Roughy Vera Cruz

 

4

orange roughy or red snapper fillets (5 oz each)

1

tablespoon lime juice

1

teaspoon dried oregano, crushed

1

tablespoon olive oil

1

medium onion, chopped

1

clove garlic, finely chopped

1

can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes with green chilies, undrained

12

pimiento-stuffed olives, coarsely chopped

2

tablespoons chopped fresh parsley

• 1 Heat oven to 350°F. Coat 9-inch square baking dish with cooking spray. Place fillets in baking dish. Sprinkle with lime juice and oregano.
• 2 In medium skillet, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, 5 minutes or until onion is soft. Add tomatoes, olives and parsley. Cook, stirring occasionally, 5 minutes or until slightly thickened. Spoon tomato mixture over fillets. Cover tightly with aluminum foil.
• 3 Bake 15 minutes or until fish flakes easily with fork.