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This colorful and delicious entrée is ready to eat in less than 40 minutes. Serve with a mixed green salad and a cold glass of iced tea.

Greek-Style Fish Fillets

1 tablespoon olive oil
1 small onion, thinly sliced
2 (14.5-ounce) cans recipe-ready diced tomatoes, undrained
1 teaspoon vegetable base or instant bouillon granules
1 pound firm white fish fillets
1 3/4 cups frozen green beans
1/4 cup sliced ripe olives, drained
Hot cooked couscous
Crumbled feta cheese

1. Heat oil in large skillet. Add onion; cook, stirring occasionally, until tender. Stir in tomatoes with juice and bouillon; cook, stirring occasionally, until bouillon is dissolved.
2. Place fish over sauce; spoon some sauce over fish. Reduce heat to low; cover. Cook for 15 to 20 minutes or until fish flakes easily when tested with a fork.
3. Distribute beans and olives over fish; cover. Cook for 5 minutes or until beans are tender. Serve with couscous. Sprinkle with cheese.

Makes 4 servings.