Tilapia with Mushroom-Olive Sauce

1 tbs. olive oil
1 small onion, cut in thin wedges
1 clove garlic
1 14.5 oz. can diced tomatoes
1 cup sliced cremini or button mushrooms
3/4 cup pimiento-stuffed olives, coarsely chopped
1 tbs. snipped fresh oregano or 1/2 tsp. dried oregano, crushed
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
4 6 to 8 oz. tilapia fillets (may also use flounder, halibut, or sole)

Directions:

For sauce, in a large skillet heat olive over medium heat. Add onion and garlic; cook 2 to 3 minutes or until onion is tender. Add undrained tomatoes, mushrooms, olives, oregano, salt, and pepper. Bring sauce to boiling.

Gently place fish in skillet; spoon sauce over fish. Return to boiling. Reduce heat; simmer, covered, for 8-10 minutes or until fish flakes easily when tested with a fork.

With a wide spatula lift fish from skillet to a serving platter. Spoon sauce over fish.

Serves 4

367 calories per serving