White Fish Provencal

This recipe comes together easily and is tasty. I've used orange roughy and mahi mahi fillets with success. This is a revised recipe for health from the Saturday Evening Post: The Mediterranean Diet.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 16  ounces  firm  white fish fillets, 3/4-1-inch thick
• 3  tablespoons olive oil, divided
• 1⁄4 teaspoon kosher salt
• 1⁄4 teaspoon black pepper
• 1⁄4-1⁄2 teaspoon onion powder (your preference)
• 1⁄4-1⁄2 teaspoon garlic powder (your preference)
• 1⁄2 teaspoon basil leaves, dried and crushed to intensify flavor
• 1⁄2 teaspoon thyme leaves, dried and crushed to intensify flavor
• 8  ounces stewed tomatoes, drained of most liquid
• 1⁄2 cup  olive (Kalamata, Green, or Black Olives)
• 1⁄4 cup white wine

Directions

1. Preheat oven to 375 degrees.
2. Place fish fillets in a oven safe baking dish.
3. Drizzle 1-1/2 T Olive Oil over fish. Rub oil on both sides and Salt & Pepper.
4. Sprinkle fish with Onion and Garlic Powders, Basil and Thyme herbs.
5. Top with a 1-1/2 heaping T of Stewed Tomatoes per fillet
6. Pit and slice Olives into halves or quarters and sprinkle on top of tomatoes(Kalamata is delicious in this recipe).
7. Splash the tops of tomatoes & olives with White Wine and drizzle the remaining Olive Oil.
8. Bake with a foil tent for 15 minutes or until fish is white and flakey.