Source: dLife

Baked orange roughy topped with green and red bell peppers, onions, tomatoes, and olives.

Servings

1 tbsp olive oil
5 medium garlic cloves , coarsely chopped
1 medium onions , cut in half and thinly sliced
1 chopped green bell peppers , thinly sliced
1 medium red bell peppers , thinly sliced
1 medium tomatoes , chopped
0.75 tsp salt , to taste (optional)
36 oz orange roughy fillet (6 - 6 ounce fillets, or other whitefish)
1 cooking spray
1.5 oz pitted calamata olives , chopped (equal to 1/4 cup)

1 Preheat oven to 425°F.
2 In nonstick skillet over medium-high, heat oil and sauté garlic, onion, green and red bell pepper 5 - 7 minutes, until onions are translucent.
3 Add tomato and salt, cook 2 additional minutes, stirring often.
4 Lightly coat 13" x 9" baking dish with cooking spray. Add fish, top with onion mixture and olives.
5 Bake 20 minutes or until fish flakes easily with fork.