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Colette & Cassi's Country Kitchen!

PROVENCAL FISH FILLETS

1 tbsp. olive oil
1 medium onion, cut in large dice
2 cloves garlic, minced
1 cup canned diced tomatoes (15 oz. can)
1/2 tsp. dried thyme
2 bay leaves
10 black olives, sliced
1 tsp. capers, rinsed and mashed 

4 (6 oz.) firm white fish fillets (snapper, orange roughy, etc.) 

Prepare sauce.  Heat oil in saucepan.  Add onion and garlic; sauté for 5 minutes or until softened.  Add tomatoes, thyme, bay leaves, olives, and capers; simmer, uncovered, over medium heat, 15 minutes.  Remove and discard bay leaves. 

Preheat oven top 350o.  Coat broiler-proof baking dish with nonstick spray.  Place fish in single layer in baking dish.  Bake at 350o for 10 minutes. 
Remove dish from oven.  Change oven temperature to “broil.”  Spoon sauce over fish.  Broil fish 3-4” from heat source for 5 minutes.  Serve immediately.