Snapper Provençale

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons capers 
• 2 tablespoons basil fresh chopped
• 2  garlic clove minced
• 0.3 cup kalamata olives pitted chopped
• 0.5 teaspoon kosher salt 
• 0.5 cup mushrooms sliced
• 1 tablespoon olive oil divided
• 0.5 cup onion chopped ()
• 24 ounce fish fillet white firm
• 1 large tomatoes chopped

Equipment

• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 42
2. Place fish in an 11 x 7-inch baking dish coated with cooking spray; drizzle with 1 tablespoon oil, and sprinkle with salt and pepper.
3. Bake at 425 for 20 minutes or until fish flakes easily when tested with a fork.
4. While fish bakes, heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat.
5. Add onion, mushrooms, and garlic; saut 5 minutes or until tender.
6. Add tomato, olives, and capers. Cook, uncovered, 3 minutes or until thoroughly heated, stirring frequently. Spoon mixture over cooked fish, and sprinkle with basil.