|1||tablespoon olive oil|
|1||medium onion, chopped|
|½||sweet red pepper, cored, seeded and chopped|
|2||clove garlic, chopped|
|1||can (14-½ ounces) stewed tomatoes|
|½||cup white wine or water|
|12||pitted kalamata olives, cut in half|
|Zest and juice of 1 lemon|
|½||teaspoon dried oregano|
|⅛||teaspoon black pepper|
|4||fillets (5 to 6 ounces each), such as tilapia, flounder or catfish|
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, red pepper and garlic. Cook about 6 minutes, until softened, stirring so garlic does not burn.
2. Stir in tomatoes, wine, capers, olives, lemon zest and juice, oregano, salt and pepper. Bring to a boil. Add fish and cook, covered, over medium-low heat for about 8 to 10 minutes or until fish flakes easily. Gently turn fish halfway through cooking.
3. Serve with plain couscous and green beans, if desired.