Orange Roughy Veracruz
4 orange roughy fillets (4 oz) each
1 Tbs. lime juice
1 tsp. dried oregano
2 tsp. olive oil
1 onion, chopped
1 clove garlic, minced
1 can (15-oz) Mexican-style diced tomatoes
12 pimiento-stuffed olives, coarsely chopped2 Tbs. chopped parsley
Preheat oven to 350 degrees. Coat an 8″ x 8″ baking dish with nonstick spray. Place the fillets in the baking dish. Sprinkle with lime juice and oregano. Set aside.
Warm the oil in a medium skillet over medium heat. Add the onion and garlic. Cook, stirring occasionally, for 5 to 6 minutes or until soft. Add the tomatoes, olives, and parsley. Cook, stirring occasionally, for 5 minutes or until thickened. Spoon over fillets. Cover tightly with foil.
Bake for 18 to 20 minutes, or until the fish flakes easily.