FISH FILLETS BAKED WITH TOMATO, PEPPERS AND ONIONS

SERVES 4

So good and so healthy. I have included a version for those times when out-of-season tomatoes are just not worth the effort, so be sure to check the variation below.

INGREDIENTS

4 firm, white-fleshed fish fillets, about 6 ounces each

Olive oil, about 1 tablespoon

3/4 cup chopped green pepper

3/4 cup chopped onion

1 large garlic clove, minced or finely chopped

1 cup chopped ripe tomatoes

Juice of 1/2 lemon

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh basil (or 1 teaspoon dried)

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 2 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.

Variation: The fresh tomato can be substituted with 1 (14.5-ounce) can diced tomatoes, drained. A little freshly grated Parmesan cheese could be adding before baking.

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