Simmering Fish with Tomatoes and Olives

SIMMERING FISH WITH TOMATOES AND OLIVES
4 (4-6 oz.) fresh skinless tilapia, red snapper, catfish or your favorite fillets
Olive oil
1 medium onion, cut into thin wedges
1 T. minced garlic
1 (14.5-oz.) can diced tomatoes, undrained
1 c. sliced fresh mushrooms
½ c. pimento-stuffed green olives, roughly chopped
1 T. snipped fresh oregano
Black pepper, salt
2 c. hot cooked rice, pasta or 8 crusty bread slices
Fresh lemon juice

1. Rinse fish, pat dry with paper towels. Season.
2. In large skillet, drizzle bottom with olive oil (enough to coat but not deep).
3. Add onion and garlic and cook until onion is tender, stirring occasionally.
4. Stir in tomatoes, mushrooms, olives, oregano and season.
5. Bring to a low boil.
6. Carefully add fish. Spoon mixture over fish.
7. Return to boiling, then reduce heat again.
8. Simmer covered, 8-10 minutes until fish flakes.
9. You can break the fish into pieces, if desired.
10. Serve over rice, pasta or crusty bread.
11. I like to squeeze a little fresh lemon juice over the finished dish or let each person do their own serving.