• Heat oven to 350°F. Place cilantro, ginger, paprika, lemon juice and olive oil in a large resealable plastic bag. Shake to combine. Add fish and shake to coat completely; refrigerate.

  • Place garlic, cayenne, tomatoes and cumin in a food processor. Add 1/2 teaspoon of the salt and 1/8 teaspoon of the black pepper. Pulse until mixture is coarsely chopped.

  • Grease a large casserole or baking dish and layer onion slices over bottom. Top with tomato mixture. Cover with foil and bake at 350°F for 30 minutes or until onion is softened.

  • Remove foil and lay fish on top of tomato mixture. Season with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Drizzle marinade over the fish and lay lemon slices on top. Sprinkle with olives. Cover and bake an additional 20 minutes or until fish flakes easily.

  • Garnish with parsley and serve.

Nutrition Facts

397 calories; 18 g total fat; 54 mg cholesterol; 823 mg sodium. 22 g carbohydrates; 39 g protein;