Baked Mediterranean Orange Roughy

The accompaniments to the to fish were derived from a delicious pasta dish I'd eaten. I figured it would also go well with a flaky white fish. You can substitute tilapia for the orange roughy as well. Super easy to make, always a winner.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  garlic clove, finely chopped
• 1 -2  tablespoon extra virgin olive oil
• 4 (4 -6 ounce)  fish fillets
• 2  cups  roasted red peppers, chopped (preroasted, storebought is fine)
• 1⁄2 onion, chopped
• 1⁄2 cup black olives (preferably halfed or sliced)
• 1  pinch salt or 1  pinch pepper, to taste

Directions

1. Preheat your oven to 400 degrees F.
2. Heat the EVOO in a nonstick skillet and sautee the garlic for a min or so.
3. Add the onions, cook about halfway to done. Turn off the stove.
4. Add the roasted red peppers last, they're already cooked so only need to be heated through for a min or so.
5. Place each raw fillet in their own aluminum foil pack or 2 fillets per 1 pack if you want to save foil (i find 4 in one pack is too difficult to work with).
6. Spoon the onion/pepper/garlic mixture made above over the fillets and then the olives too.
7. Close the foil around the fish, leaving a teeny hole for steam escape.
8. Bake for about 15-20 minutes, fish should flake easily w/ a fork.