Fillets with Greek Salsa
Simple ingredients that pack a punch make this Greek-inspired salsa a perfect match for mild fish fillets.
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
- 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.
- Preheat oven to 400°F (205°C).
- Place fillets on a lightly greased baking sheet.
- Bake 18 to 19 minutes, or until thoroughly cooked. Serve topped with salsa.
Makes 6 servings.
Recipe provided courtesy of National Fisheries Institute.