Quick Recipe -- Fish Baked With Green Olive Pesto

4 servings; approximate preparation time 10 minutes

1 large clove garlic, peeled and coarsely chopped

1 (5-ounce) jar pimiento-stuffed green olives

3 tablespoons olive oil

4 tablespoons grated Parmesan or Romano cheese

Freshly ground black pepper to taste

1 1/3-1 1/2 pounds fish fillets (such as true cod or rockfish), cut into 4 serving pieces

1. Drop the garlic into a food processor and chop finely; add the green olives and continue to process until finely chopped.

2. Add the olive oil, Parmesan and several grindings black pepper. Transfer to a bowl. (If not using immediately cover and refrigerate several days.)

3. Spray a broiling pan with nonstick cooking spray and place the fish on top. Spread with the pesto. Bake in a preheated 450-degree oven 12 minutes per inch thickness. (Test for doneness - the fish should flake in coarse flakes and the internal temperature should read 140 degrees on an instant-read thermometer.)

Data per serving Calories 245 Protein 26g Fat 15g Carbohydrates 1g Sodium 715mg Saturated fat 3g Monounsaturated fat 10g Polyunsaturated fat 1g Cholesterol 61mg From "The 5 in 10 Cookbook" by Paula Hamilton.