Mediterranean Baked Fish with Olives & Artichokes

Ingredients

• 6 oz artichoke hearts drained
• 14 oz canned tomatoes drained canned
• 1 lb filets frozen thawed (Do not separate fillets.)
• 0.5 cup athenos feta cheese with lemon, garlic & oregano crumbled
• 0.5 cup kalamata olives pitted
• 1  optional: lemon cut into 4 wedges
• 2 Tbsp sun tomato vinaigrette dressing dried kraft
• 2 medium zucchini sliced

Equipment

• frying pan
• oven

Directions

1. Preheat oven to 400F.
2. Cut opened package of fish into four equal pieces; set aside.
3. Heat dressing in large ovenproof skillet on medium-high heat.
4. Add fish; cook 5 min. or until lightly browned on both sides, turning after 2-1/2 min.
5. Combine zucchini, tomatoes, olives and artichokes. Spoon evenly around fish.
6. Bake 15 min.; sprinkle with cheese.
7. Bake an additional 8 to 12 min. or until fish flakes easily with fork.
8. Serve with lemon wedges.