Directions:
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add tomato; cook 1 minute or until thoroughly heated. Combine cooked tomato, olives, parsley, and 3/4 teaspoon oregano in a small bowl; keep warm.
- Wipe pan dry with a paper towel; return pan to medium-high heat. Recoat pan with cooking spray. Sprinkle fillets evenly with 3/4 teaspoon oregano, salt, and pepper. Add fillets to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Squeeze 1 lemon wedge over each fillet; drizzle each evenly with oil. Top evenly with olive salsa.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 80.55 Kcal (337 kJ) | ||
| Calories from fat | 41.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.59g | 7% | |
|---|---|---|---|
| Cholesterol | 16.16mg | 5% | |
| Sodium | 162.62mg | 7% | |
| Potassium | 202.71mg | 4% | |
| Total Carbs | 2.59g | 1% | |
| Sugars | 0.99g | 4% | |
| Dietary Fiber | 1.21g | 5% | |
| Protein | 7.92g | 16% | |
| Vitamin C | 9.6mg | 16% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 15.6mg | 87% | |
| Calcium | 15.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 101.63 Kcal (426 kJ) | ||
| Calories from fat | 52.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.79g | 7% | |
|---|---|---|---|
| Cholesterol | 20.39mg | 5% | |
| Sodium | 205.18mg | 7% | |
| Potassium | 255.76mg | 4% | |
| Total Carbs | 3.27g | 1% | |
| Sugars | 1.25g | 4% | |
| Dietary Fiber | 1.53g | 5% | |
| Protein | 9.99g | 16% | |
| Vitamin C | 12.1mg | 16% | |
| Vitamin A | 0.5mg | 12% | |
| Iron | 19.7mg | 87% | |
| Calcium | 19.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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