1 large can of diced tomatoes, with about half the juice drained

1 small can of whole, black olives (pits removed), drained

3 Tbsp. of capers

2 cloves of garlic, sliced thin

2 tsp. of rosemary

1 tsp. lemon zest

Salt and pepper

Olive oil

Lemon juice

1. Preheat oven to 425 degrees.

2. Season the fillets with salt and pepper.

3. Lightly oil the bottom of a glass baking dish and lay the fish inside.

4. Top with tomatoes, olives, capers, garlic, lemon zest and rosemary.

5. Drizzle with lemon juice and a little more olive oil.

6. Bake 10 to 12 minutes or until fish is light and flaky.

Source: Fridge magnet blog reader Jennie Tal