2 c. chopped tomato
1/2 c. sliced ripe olives
2 tbsp. fresh minced garlic
1/4 c. olive oil
1 tbsp. thyme or oregano, crumbled
1 lb. haddock, cole, cod or other white fish, fresh or frozen, thawed
1/2 c. yellow cornmeal mixed with 1/2 tsp. each salt & pepper
Grated Parmesan cheese

Mix tomato, olives, garlic, olive oil and thyme in bottom of 1 1/2 quart baking dish. Separate fish fillets (cut if too large) and dip each in seasoned cornmeal. Place in casserole. Bake in 450 degree preheated oven 20 to 25 minutes until crusty. Serve with Parmesan on top. Serves 4.