1 lb lean fish fillets (I used cod)
1 medium onion, thinly sliced
1 tblsp olive or vegetable oil
1/4 tsp salt
1/4 tsp coarsely ground pepper
1 can (4 oz) chopped green chiles, drained
12 pimiento-stuffed olives (I just dumped a whole bunch in there)
1/4 cup dry white wine
1 tbslp lemon juice
Lemon wedges

If fish fillets are large, cut into 4 serving pieces. Place onion in oil in 10-in nonstick skillet. Place fish on onion; sprinkle with salt and pepper. Spoon chiles over fish; top with olives. Mix wine and lemon juice; pour over fish. Heat to boiling; reduce heat. Cover and simmer until fish flakes easily with fork, about 10 minuets. Serve with lemon wedges

4 servings

Calories 170, Protein 19g, Carbs 5g, Fat 8g, Cholesterol 35mg, Sodium 430 mg