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Prep Time: 11 Minutes Cook Time: 18 Minutes |
Ready In: 29 Minutes Servings: 4 |
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Simmer fish and vegetables with wine, lemon, and fresh basil in one skillet. Ingredients:
1 tablespoon olive oil |
2 cups thinly sliced fennel bulb (about 1 medium) |
2 cups sliced red onion (about 1 large) |
1 1/4 cups yellow bell pepper strips (about 1 large) |
1 pint grape tomatoes |
1 (2 1/4-ounce) can sliced ripe olives, drained |
2 tablespoons chopped fresh basil |
1/2 cup dry white wine |
4 (6-ounce) red snapper or other firm white fish fillets |
1/2 teaspoon greek seasoning |
1 lemon, thinly sliced |
1 (3.5-ounce) package crumbled reduced-fat feta cheese with basil and tomato |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add fennel, onion, and bell pepper; sauté 5 minutes or until tender. Add tomatoes, olives, basil, and wine.
2. Sprinkle fish with Greek seasoning; arrange fish in pan, nestling into vegetables. Layer lemon slices over fish. Bring mixture to a simmer; cover and simmer 10 minutes or until fish flakes easily when tested with a fork. Sprinkle with feta; serve immediately.
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