4 orange Roughy or Red Snapper Fillets ( Aprox 5 oz. each) 1 Tbsp Lime Juice 1 tsp dried oregano, crushed 1 tbsp olive oil 1 onion, choped 1 clove garlic, minced 1 can (15 ounce) mexican style diced tomatoes 12 pimento stuffed olives, coarsley chopped 2 tbsp chopped parsley Preheat the oven to 350 F. Coat a 9" x 9" baking dish with cooking spray. Place the fillets in the baking dish. Sprinkle with the lime juice and oregano. Heat the oil in a medium skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, for 5 minutes or until soft. Add the tomatoes (with juice), olives and parsley. Cook, stirring occasionally, for 5 minutes or until thickened. Spoon over the fillets. Cover tightly with foil. Bake for 15 minutes, or until the fish flakes easily. I made this last night and it turned out great. I think maybe I will add some crushed red pepper next time.
