 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1 lb red snapper, 1 inch thick (fresh or frozen) |
14 1/2 ounces low sodium tomato, canned -- cut up |
8 green onions, sliced |
2 tablespoons lemon juice |
1 teaspoon dried oregano, crushed |
to taste nonstick cooking spray |
1/4 teaspoon pepper |
1/4 teaspoon coriander, ground |
1/4 cup feta cheese, crumbled |
2 tablespoons ripe olives, pitted, sliced |
Directions:
1. Preheat oven 450.
2. Cut fish into 4 serving size portions.
3. Combine undrained tomatoes, green onions, celery, lemon juice, and oregano in a large skillet. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until most of the liquid has evaporated.
4. Spray a 2 quart rectangular baking dish with cooking spray.
5. Place fish in baking dish, turning under any thin edges.
6. Sprinkle with the pepper and coriander.
7. Bake for 8 to 10 minutes or until fish flakes easily with a fork.
8. Transfer fish to individual serving plates.
9. Spoon sauce over fish.
10. Sprinkle feta cheese and olives over fish.
|
|