Mahi Mahi, Provencal Style

> 2 T olive oil

> 1 c. chopped onion

> 3 cloves garlic, sliced

> ½ t. thyme

>1 (28 oz.) can crushed tomatoes

>1 c. pitted black &/or green olives

> ½ t. salt

> ¼ t. black pepper

> 1 ½ lb. mahi mahi fillets

> 12 fresh basil leaves

Heat oil in a 10-in. skillet over medium-high heat.  Add onion, and sauté until onion softens, about 5 minutes.  Add garlic and thyme, and cook, stirring, about 1 minute.  Stir in tomatoes, olives, salt and pepper, and cook over medium heat until tomatoes thicken, about 15-20 minutes.

Season the fish fillets with salt and pepper.  If fillets are large, cut into portion-size pieces, and place in a 10-in. square ovenproof baking dish.  Pour the sauce over the fillets.  Bake in a preheated 425-degree oven for about 25 minutes.  Serve immediately.  Serves 4-6.