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Dinner in 15 Minutes

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2 tablespoons chopped basil

Heat 1 tablespoon of the oil in a large cast-iron skillet over high heat until the oil shimmers. Season the fillets with salt and pepper to taste on both sides and sear for 2 minutes on each side or until browned on the outside and opaque throughout (you may have to do this in batches). Transfer to a warmed platter.

Meanwhile, heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the tomatoes, olives and roasted garlic and cook, stirring, for 1 to 2 minutes or until heated through. To serve, spoon the tomato mixture over the fish and sprinkle with the basil.

*NOTE: To "roast" garlic in the microwave, gently remove the loose, excess papery skin while leaving the head intact. Trim off the top stem and 1/4 to 1/2 inch, exposing the cloves. Brush the top and outer skin with about 1 teaspoon olive oil. Place on a paper towel and microwave on high for 1 minute. Turn over and microwave for 1 to 1 1/2 minutes. When cool enough to handle, squeeze the softened garlic cloves out of their skins.

Per serving: 161 calories, 11 g protein, 8 g carbohydrates, 11 g fat, 0 mg cholesterol, 1 g saturated fat, 249 mg sodium, 2 g dietary fiber

Recipe tested by Marcia Kramer; e-mail questions tofood@washpost.com

-- Marcia Kramer

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