lb.
whitefish or tilapia fillets, cut into serving-size pieces
1
tsp.
garlic pepper, divided
1
tsp.
basil leaves, divided
1
tsp.
marjoram leaves, divided
1
Roma tomato, diced
1/3
cup
sliced ripe olives
1/2
medium yellow bell pepper, cut into thin strips
1/2
small onion, thinly sliced
2
tsp.
olive oil
1
tbsp.
grated Parmesan cheese
Directions
Place fish fillets in large nonstick skillet. Sprinkle with 1/2 teaspoon of the garlic pepper, 1/4 teaspoon of the basil and 1/4 teaspoon of the marjoram. Add 3 tablespoons water to skillet. In medium bowl, combine tomato, olives, yellow bell pepper, onion and olive oil; mix lightly. Sprinkle vegetables with remaining 1/2 teaspoon garlic pepper, 3/4 teaspoon basil, and 3/4 teaspoon marjoram; mix lightly.
Spoon vegetable mixture over fish in skillet; heat until water bubbles. Cover and cook over medium-low heat 8 to 12 minutes or until thickest part of fish flakes easily with fork. Remove fish with slotted spatula. Remove vegetables with slotted spoon. Top fish with vegetable mixture; sprinkle with Parmesan cheese.
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