1 lb. fish fillets
1 med. onion, thinly sliced
2 tbsp. olive or vegetable oil
1/2 tsp. salt
1/4 tsp. coarsely ground pepper
1 can (4 oz.) chopped green chilies, drained
10 pimento-stuffed green olives
1/4 c. dry white wine
1 tbsp. lemon juice
Lemon wedges

If fish fillets are large, cut into 5 serving pieces. Place onion in oil in 10 inch skillet. Place fish on onion; sprinkle with salt and pepper. Spoon chilies on fish; top with olives. Mix fish flakes easily with fork, about 10 minutes. Serve with lemon wedges. 5 servings - 165 calories each.