Fillets with Greek Salsa

Simple ingredients that pack a punch make this Greek-inspired salsa a perfect match for mild fish fillets.

Recipe Ingredients:

1 1/2 cups seeded and chopped tomatoes
10 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 (7.6-ounce) packages frozen grilled fish fillets

Cooking Directions:

1. For Salsa: 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 (205°C).
3. Place fillets on a lightly greased baking sheet.
4. Bake 18 to 19 minutes, or until thoroughly cooked. Serve topped with salsa.

Makes 6 servings.

Recipe provided courtesy of National Fisheries Institute.