Mediterranean Fish

with tomatoes, peppers, and olives over quinoa

Ingredients

• White fish fillets (4 to 6 oz) - 4 ((Cod, halibut, tilapia, ono would all work. I used ono because that's what was in my freezer already))
• Garlic - 3 cloves, minced
• Onion - 1, chopped
• Red peppers - 2, chopped
• Kalamata olives - 4 oz, sliced ((olives soaked in water or fresh from the deli will be less salty))
• Cooking oil - 1 Tbsp + 1 Tbsp
• Butter - 1 Tbsp
• Diced tomatoes (14 oz / 397 g can) - 1 can ((sub 4 fresh roma tomatoes chopped))
• Sugar - 1/2 tsp
• Extra virgin olive oil - 2 Tbsp
• Lemons - 1/2, wedges

• Quinoa - 1 1/2 cups, uncooked