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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 packages (7.6-ounce) frozen grilled fish fillets

1. Combine tomatoes, olives, feta cheese, oregano and capers in a small bowl. Mix gently until thoroughly combined. Cover and refrigerate for 30 minutes.
2. Preheat oven to 400°F.
3. Place fillets on a lightly greased baking sheet. Bake 18 to 19 minutes, or until thoroughly cooked. Serve topped with salsa.

Makes 6 servings.

Nutritional information per serving: Calories: 154 Fat: 8.09g Protein: 17.11g Sodium: 426.98mg Cholesterol: 61.69g Sat. Fat 1.55g

Recipe provided courtesy of National Fisheries Institute.