Snapper Provençale

• 4 (6-ounce) snapper or other firm white fish fillets
• Cooking spray
• 1 tablespoon plus 1 teaspoon olive oil, divided
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup chopped onion (1/2 small)
• 1/2 cup sliced mushrooms
• 2 garlic cloves, minced
• 1 large tomato, chopped
• 1/4 cup pitted kalamata olives, chopped
• 2 tablespoons capers
• 2 tablespoons chopped fresh basil

1. Preheat oven to 425u0b0.
2. Place fish in an 11 x 7-inch baking dish coated with cooking spray; drizzle with 1 tablespoon oil, and sprinkle with salt and pepper. Bake at 425u0b0 for 20 minutes or until fish flakes easily when tested with a fork.
3. While fish bakes, heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion, mushrooms, and garlic; saute 5 minutes or until tender. Add tomato, olives, and capers. Cook, uncovered, 3 minutes or until thoroughly heated, stirring frequently. Spoon mixture over cooked fish, and sprinkle with basil.

snapper, cooking spray, olive oil, kosher salt, freshly ground black pepper, onion, mushrooms, garlic, tomato, olives, capers, fresh basil

Taken from www.myrecipes.com/recipe/snapper-provenale (may not work)