This recipe works well with any firm white fish, such as scrod, tilapia, orange roughie, halibut or red snapper

1 teaspoon + 1 Tablespoon olive oil

3/4 pound skinless fish fillets

salt and freshly ground pepper

1 green bell pepper, cored, seeded and cut into thin strips

(about 4 cups)

12 pitted Greek-style black olives

1/3 cup finely chopped onion

1 teaspoon chopped garlic

3/4 cups chopped drained canned tomatoes

1/2 teaspoon oregano

1/4 cup Fish Broth or bottled clam juice

1/8 teaspoon hot red pepper flakes

1/2 bay leaf

3 ounces feta cheese, crumbled

1. Preheat oven to 450 degrees.
2. Coat the bottom of a baking pan with 1 teaspoon of the olive oil. Arrange the fish fillets close together in the pan. Sprinkle the fish with salt and pepper.
3. Heat 1 Tablespoon of oil in a frying pan and add the green peppers, olives, onion and garlic and cook over high heat until wilted. Add the tomatoes, oregano, fish broth, hot pepper flakes, and bay leaf. Stir and cook for about 5 minutes.
4. Spoon the sauce over the fillets. Sprinkle the feta cheese over the sauce and bake for about 15 minutes.

YIELD: 2 SERVINGS  Approx. 300 calories and 7 grams fat each.