| 1 1/2 to 1 | pound orange roughy |
| 1 | tablespoon olive oil |
| 1/2 | cup fresh mushroom, sliced |
| 1/4 | cup green onions including tops, chopped |
| 2 | small tomato, coarsely chopped |
| 2 | cloves garlic, minced |
| 1/2 | pound medium-size shrimp, peeled and deveined |
| parsley | |
| California ripe olives | |
| 1 1/2 | teaspoons dried basil |
Heat oil in a non-stick pan; add mushrooms and green onions; cook until limp.
Stir in tomatoes, garlic, basil and heat through. Season to taste with salt and pepper.
Arrange fillets in a single layer in a greased baking dish.
Spoon mushroom mixture over fillets and top evenly with shrimp.
Bake uncovered ion a pre-heated 400 degree oven for about 10-12 minutes.
(Allow 10 minutes cooking time per inch of thickness of fillets). Garnish with parsley and olives