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Simple ingredients that pack a punch make
this Greek-inspired salsa a perfect match for mild baked fish.
Fillets
with Greek Salsa
- 1 1/2 cups seeded and
chopped tomatoes
8 pitted kalamata olives, quartered
2 tablespoons crumbled feta cheese with basil and oregano
1 1/2 tablespoons chopped fresh oregano
1 tablespoon capers, drained
3 (7.6-ounce) packages frozen grilled fish fillets
- Combine tomatoes, olives,
feta cheese, oregano and capers in a small bowl. Mix gently until
thoroughly combined. Cover and refrigerate for 30 minutes.
- Preheat oven to 400°F
(205°C).
- Place fillets on a lightly
greased baking sheet.
- Bake 18 to 19 minutes,
or until thoroughly cooked. Serve topped with salsa.
Makes 6 servings.
Recipe provided courtesy
of National Fisheries Institute.
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