White Fish with Roasted Red Pepper and Tomato Sauce

Last weekend we took a short trip out of town to visit some friends in Omaha, NE.  At the tail end of the trip my oldest got sick.  At church.  In Omaha.  Yikes!  Needless to say, it was a miserable trip home for him!  Since we were gone all weekend and he still wasn't feeling great on Monday (hence no trip to the grocery store), I had to come up with dinner on the fly for Monday night!  I had some cherry tomatoes and jarred roasted red peppers so I decided to make a sauce for fish (which was already in my freezer.)  This is totally adaptable to what you have on hand.  If you only have cherry tomatoes, just use those.  If you only have regular black olives, just use those.  Anything in a brine will do!  This would also be a delicious topping for grilled chicken or on grilled bread as an appetizer!  I really liked the way this turned out I wanted to share it with you!  I hope you enjoy.

White Fish with Roasted Red Pepper and Tomato Sauce

1/2 pint cherry tomatoes
1 clove garlic, smashed and skin removed
1 T. + 1 t. extra virgin olive oil
Salt and pepper
1/2 c. roasted red peppers, chopped
1 small shallot, finely minced
1 T. capers, rinsed
8 kalamata olives, diced
1 T. sherry vinegar
4 (4 to 6 oz.) pieces of white fish (tilapia, mahi mahi, pollock, swai)

Preheat the oven to 375.  Place the cherry tomatoes and garlic clove on a foil lined baking sheet and drizzle with 1 t. olive oil.  Season with salt and pepper and toss to combine.  Roast the tomatoes and garlic for 15 minutes or until the tomatoes have started to burst and the garlic is soft.  Set aside to cool.

In a small bowl stir together the tomatoes (halved), garlic (chopped), remaining 1 T. olive oil, red pepper, shallot, capers, olives, sherry vinegar and salt and pepper to taste.  I made this ahead and kept it in the fridge all day.

Preheat the broiler.  Place the fish on a baking sheet that has been sprayed with cooking spray.  Season the fish with salt and pepper and broil for 5-7 minutes or until the
fish is flaky and cooked through.  Top with the sauce and serve!

4 servings (191 calories each serving) according to my calculator on loseit.com