1 pint cherry tomatoes
3/4 c. H-E-B Specialty Series Olive Tapenade
1 Tbsp. minced garlic
1 - 1 1/2 lb. fresh salmon or whitefish fillets, variety of your choice
1 Tbsp. H-E-B Reserve Extra Virgin Olive Oil
1 Tbsp. McCormick Italian Seasoning Grinder
1 or 2 lemons
Heat oven to 450°F. Spray a 9 x 13-inch baking dish with non-stick spray. Cut tomatoes in half; place tomatoes, olive tapenade and garlic over bottom of baking dish. Stir gently and place in oven 5 minutes.
In the meantime, drizzle fillets with olive oil; season both sides with Italian seasoning grinder.
Remove pan from oven; push olive mixture to edges of dish. Place fish in center and spoon olive mixture over fish. Squeeze half of one lemon over top and return dish to oven.
Bake 10 minutes or until fish just begins to flake when tested with a fork. Serve immediately with fresh lemon wedges.
No Nutritional Information Available