3 Tbsp. olive oil, divided
1 medium onion, chopped
1/4 cup green bell pepper, chopped
2 cloves garlic, minced
1/2 tsp. chile paste (more or less can be used, depending on how spicy you want it)
1 can (28 oz.) San Marzano tomatoes
3 Tbsp. parsley, chopped
2 Tbsp. cilantro, chopped
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 lb. halibut or cod fillets, about ½ inches thick
1/2 lb. medium size raw shrimp, shelled and deveined
3 Tbsp. lime juice Lime wedges for garnish
Preheat oven to 400 degrees.

Heat 2 Tbsp. oil in skillet over medium heat. Add the onion, green peppers and garlic. Sauté until onion is translucent. Add chile paste and tomatoes (break with a fork).

Simmer, uncovered, for 20 minutes or until thickened. Add parsley and cilantro. Mix lightly to combine.

Season fish and shrimp with salt and pepper. Pour tomato mixture into a shallow 2 quart baking dish. Arrange fish on sauce. Top with shrimp. Drizzle with remaining 1 Tbsp. oil and lime juice. Cover pan with parchment paper then foil. (Aluminum and tomatoes do not mix.)

Bake for 30 to 35 minutes or until fish flakes easily. Serve fish on a platter with sauce spooned on top. Serve with rice and lime wedges.

Per serving: 320 calories, 10 g total fat ( 1.5 g saturated fat), 23 g carbohydrate, 33 g protein, 3 g dietary fiber, 560 mg sodium.