Baked Mediterranean Orange Roughy

• 1 garlic clove, finely chopped
• 1 -2 tablespoon extra virgin olive oil
• 4 (4 -6 ounce) fish fillets
• 2 cups roasted red peppers, chopped (preroasted, storebought is fine)
• 1/2 onion, chopped
• 1/2 cup black olives (preferably halfed or sliced)
• 1 pinch salt or 1 pinch pepper, to taste

1. Preheat your oven to 400 degrees F.
2. Heat the EVOO in a nonstick skillet and sautee the garlic for a min or so.
3. Add the onions, cook about halfway to done. Turn off the stove.
4. Add the roasted red peppers last, they're already cooked so only need to be heated through for a min or so.
5. Place each raw fillet in their own aluminum foil pack or 2 fillets per 1 pack if you want to save foil (i find 4 in one pack is too difficult to work with).
6. Spoon the onion/pepper/garlic mixture made above over the fillets and then the olives too.
7. Close the foil around the fish, leaving a teeny hole for steam escape.
8. Bake for about 15-20 minutes, fish should flake easily w/ a fork.

garlic, extra virgin olive oil, fish fillets, red peppers, onion, black olives, salt

Taken from www.food.com/recipe/baked-mediterranean-orange-roughy-300264 (may not work)