Mexican Fish Fillets

The last time I went to a Mexican restaurant I tried some fish and, boy, it was super! I made my own shortcut version and it's fantástico!

2 pound white-fleshed fish fillets (like whiting, haddock, or cod), thawed if frozen
3 cup salsa, well drained
1/4 cup sour cream
1 can (2.25 oz) sliced black olives, drained (1/2 cup)
2/3 cup shredded Monterey Jack cheese

Preheat the oven to 400 degree F.
Place the fish fillets on a large rimmed cookie sheet that has been coated with nonstick vegetable spray and bake for 20 minutes.
Combine the salsa, sour cream, and olives in a medium-sized bowl; mix well.
After the fillets are cooked, remove them from the oven. Spoon 1/4 cup of the salsa mixture over each fillet and top with the cheese. Bake for 6 to 8 more minutes, or until the cheese is melted. Serve immediately.

For a spicy fish dish, add some sliced jalapeño peppers along with the sliced olives.