Baked in a rich,
thick tomato, roasted red pepper and olive sauce, thick pieces of fish
bake quickly in the oven for a meal ready in minutes. Serve with mixed
greens and crusty bread.
4 white fish filets,
15 oz. can of diced tomatoes with garlic and onion
1 jarred, roasted red pepper (found in olive aisle)
2-3 tbs of sliced black olives
Salt and pepper
1-2 tbs of white wine vinegar
1 tbs dried thyme
Preheat oven to 400
degrees and lightly oil a baking dish.
In a food processor, blend the tomatoes (do not drain) with the roasted
red pepper and pour into the bottom of your baking dish. Place the fish
filets on top of the sauce. Sprinkle fish with olives, olive oil, salt and
pepper (to taste), vinegar (again to taste) and the dried thyme.
Bake uncovered for about 15-20 minutes, or until fish is opaque and
flaky. While warm serve with mixed greens and crusty bread.