Fish with Sun-Dried Tomatoes and Olives

Lay in a shallow baking dish in order, and bake uncovered until fish flakes easily (I did it at 375 for 10 minutes). Serves 2.

a small handful sun-dried tomatoes (if not packed in oil, let soak in hot water 10 minutes then drain)
thin fish fillets -- frozen is fine (I actually just doctored up canned because that was all I had)
a tiny lemon's juice
a few black olives
a bit of parsley or another fresh herb cut up
a drizzle of olive oil

Extremely changed from an idea in the beautiful cookbook JE SAIS CUISINER/I KNOW HOW TO COOK by Ginette Mathiot