Backed Fish with Fresj Mediterranean Salsa
Ingredients :
- 4- 6 oz lean, mild fish fillets (such as flounder, tialpia or snapper) -
- 2 T water -
- 1/2 t chili powder -
- 1 large tomato, seeded-chopped -
- 1 can-1/2 oz sliced, rip olives or kalamat olives, drained -
- 2 T chopped fresh parsley -
- 2 T lemon juice -
- 1 T capers, drained -
- 2 t extra Virginia Olive Oil -
- 1 t dried oregano leaves -
How to Prepare :
1. Preheat oven 350 degrees. Coat a 12x8 in ch glass baking dish with nonstick cooking spray. Arrange fillets in single layer. Pour water over fillets and sprinkle with chili powder. Cover tightly with aluminum foil and bake 15 minutes or until fish is opaque in the center.
2. Meanwhile, combine tomato, olives, parsley, lemon juice, capers, oil and oregano in a small bowel; mix well. Remove fish from pan with slotted spatula and place on individual plates. Spoon 1/3 cup salsa over each serving.
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