Hot 4 Recipe

Ingredients:

2 tablespoons olive oil
1 small onion, thinly sliced
2 cans(14.5-ounce each) CONTADINA Recipe Ready Diced Tomatoes, undrained
2 each vegetarian vegetable bouillon cubes
1 pound firm white fish fillets
1 can (14-ounce) cut green beans, drained
1 can (2 1/4-ounce) sliced ripe olives, drained
3/4 cup feta cheese, crumbled
Hot cooked couscous

Procedure:

• Heat oil in large skillet over medium-high heat. Add onion; cook, stirring occasionally, for 2 to 3 minutes or until tender. Stir in tomatoes and juice and bouillon; cook, stirring occasionally, for 2 to 3 minutes or until bouillon is dissolved.

• Place fish over sauce; spoon some sauce over fish. Reduce heat to low. Cook, covered, for 15 to 20 minutes or until fish flakes easily when tested with fork.

• Distribute beans, olives and cheese over fish. Cook, covered, for 2 to 3 minutes or until cheese is softened. Serve with couscous.