Baked Fish Fillets with Tomatoes, Peppers and Onions

Serves 4

This recipe is absolutely delicious, as well as quick, easy and healthy. Use any white-fleshed fish that is available and perfectly fresh. My favorites for baking are catfish, halibut, tilapia or cod. I use cherry or grape tomatoes when regular varieties are out of season and not as tasty. This recipe can be made in any amount. See the Fish Fillets with Marinara Sauce in the similar and related recipes for a skillet version.

Ingredients

• 4 firm, white-fleshed fish fillets, about 6 ounces each (see comments above)
• Olive oil, about 1 tablespoon
• 3/4 cup chopped green bell peppers
• 3/4 cup chopped onions
• 1 large garlic clove, minced or finely chopped
• 1 cup chopped ripe tomatoes, about 1 large tomato (see notes below)
• Juice of 1/2 lemon
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh basil
• Salt and pepper to taste

Preheat oven to 400° F. Heat about 2 teaspoons of the olive oil in a large nonstick, ovenproof skillet over medium-high heat. Add the peppers and onions and sauté until slightly softened, about 3 minutes. Add the garlic and sauté another minute. Add the tomatoes; stir, remove pan from the heat and cool about 5 minutes. Place fish fillets in the skillet and spoon the tomatoes and vegetables over the top. Sprinkle with parsley, basil, lemon juice, salt, pepper, and drizzle with the remaining 1 teaspoon olive oil. Bake for 15 to 20 minutes or until fish flakes with a fork.

Notes: The fresh tomato can be substituted with one can (14.5 ounces) diced tomatoes, drained. I prefer 'no-salt-added' canned tomatoes because they taste fresher. A little freshly grated Parmesan cheese can be added on top before baking or passed separately.