Best Baked Fish
This excellent baked fish fillet is topped with tomato, olive, capers and lemon juice and garnished with flat parsley.
4 lean mild fish fillets (about 6 oz. each), such as flounder, tilapia or snapper 2 tbsp. water 1/2 tsp. chili powder 1 large tomato, seeded and chopped 1 can of ripe olives, sliced 2 tbsp. chopped fresh parsley 2 tbsp. lemon juice 1 tbsp. capers, drained 2 tsp. extra-virgin olive oil 1 tsp. dried oregano
Preheat oven to 350 degrees. Coat 12x8-inch glass baking dish with nonstick cooking spray; arrange fillets in single layer. Pour water over fillets and sprinkle with chili powder. Cover tightly with aluminum foil and bake 15 minutes or until fish is opaque in center and flakes easily when tested with fork. Meanwhile, combine tomato, olives, parsley, lemon juice, capers, oil and oregano in small bowl; mix well. Remove fish from dish with slotted spatula and place on individual plates; spoon 1/3-cup salsa over each serving.