1 1/2 cups chopped tomatoes
8 pitted kalamata olives, quartered
2 tablespoons feta cheese with basil and oregano, crumbled
1 1/2 tablespoons fresh minced oregano
1 tablespoon capers, drained
3 (7.6-ounce) boxes frozen grilled fillets


1. For the salsa, combine first 5 ingredients in a bowl; mix gently but well. Cover and refrigerate about 30 minutes.
2. Preheat oven to 400 degrees F.
3. Arrange fillets on a lightly greased baking sheet and bake for 18 to 19 minutes. Top with Greek Salsa.

This quick and easy dish is also lowfat! Serve with cooked rice on the side.

Fillets with Greek Salsa
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