Source: dLife

Oven baked orange roughy with a sweet roasted tomato, chile pepper, and olive sauce.

Servings

4 fresh plum tomatoes
1 lb orange roughy fillet (4 - 4 ounce fillets)
0.25 tsp salt
0.25 tsp black pepper
1 tbsp olive oil
2 oz stuffed green olives , drained and sliced
4 oz canned green chili peppers , drained and chopped
1 tbsp oregano leaves , chopped (or 1 tsp dried)
1 fresh lemons , cut into four wedges
1 olive oil cooking spray

1 Position oven rack in top third of oven and preheat to 425°F.
2 Lightly coat 13" x 9" baking dish with cooking spray.
3 Cut tomatoes in half lengthwise.
4 Place tomatoes, cut side up in baking dish, roast until lightly browned on top, 10 -15 minutes.
5 Remove tomatoes to cutting board, chop, and transfer to bowl, along with juices.
6 Rinse fish under cool water, pat dry. Lightly coat fish on both sides with cooking spray.
7 Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place in baking dish and cook until just opaque throughout, 8-10 minutes.
8 Add olive oil, olives, and green chiles to tomatoes. Stir in oregano, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper.
9 Remove fish from oven, transfer to serving dishes. Spoon tomato relish evenly over each fillet.
10 Serve with lemon wedges. Squeeze juice over fish, if desired.