01-22-2004, 02:17 PM
• 1 tablespoon olive oil • 1 small onion • 2 (14.5 oz.) cans recipe-ready diced tomatoes • 1 Vegetable Bouillon Cube • 1 pound firm panfish fish fillets • 1 3/4 cups frozen green beans • 1/4 cup sliced ripe olives • 2 cups hot cooked couscous • 1/4 cup crumbled feta cheese ![[Image: cleardot.gif]](http://fp.image.homeadvisor.com/images/cleardot.gif)
Directions HEAT oil in large skillet. Add onion; cook, stirring occasionally, until tender. Stir in tomatoes with juice and bouillon; cook, stirring occasionally, until bouillon is dissolved.
PLACE fish over sauce; spoon some sauce over fish. Reduce heat to low; cover. Cook for 15 to 20 minutes or until fish flakes easily when tested with a fork.
DISTRIBUTE beans and olives over fish; cover. Cook for 5 minutes or until beans are tender. Serve with couscous. Sprinkle with cheese.
[signature]
Directions HEAT oil in large skillet. Add onion; cook, stirring occasionally, until tender. Stir in tomatoes with juice and bouillon; cook, stirring occasionally, until bouillon is dissolved.PLACE fish over sauce; spoon some sauce over fish. Reduce heat to low; cover. Cook for 15 to 20 minutes or until fish flakes easily when tested with a fork.DISTRIBUTE beans and olives over fish; cover. Cook for 5 minutes or until beans are tender. Serve with couscous. Sprinkle with cheese.[signature]