 | | Directions | 1. Preheat oven to 375°F. Coat baking dish with no stick cooking spray. Place fish in single layer in baking dish. Lightly salt and pepper the fish. Bake 12 minutes. If fish is over 1-inch thick, increase cooking time to 15 minutes.
2. Meanwhile, heat oil in medium saucepan on medium heat. Add onion; cook and stir 5 minutes or until softened. Add tomatoes, olives, wine, basil, garlic and thyme. Simmer, uncovered, 3 minutes.
3. Remove fish from oven. Spoon sauce over fish. Return to oven; bake 5 minutes longer or until fish flakes easily with a fork. Serve immediately. |
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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6
|  | | Ingredients | | - | | 1 1/2 pounds firm white fish fillets, such halibut, striped bass or orange roughy |
| - | | 1 tablespoon olive oil |
| - | | 1/2 cup finely chopped onion |
| - | | 1 can (14 1/2 ounces) diced tomatoes, drained |
| - | | 1/2 cup pitted Kalamata, green or black olives, cut in half lengthwise |
| - | | 2 tablespoons white wine |
| - | | 1 teaspoon McCormick® Basil Leaves |
| - | | 1/2 teaspoon McCormick® Garlic Powder |
| - | | 1/4 teaspoon McCormick® Thyme Leaves |
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| | Nutrition (per serving) | Calories: 201 Calories
Fat: 9 Grams
Protein: 25 Grams
Cholesterol: 37 Milligrams
Carbohydrates: 5 Grams
Sodium: 477 Milligrams
Fiber: 1 Grams
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