Ingredients Jump to Instructions ↓

  1. 14 1/2 ounce can reduced-sodium tomatoes, undrained and cut up

  2. 8 green onions, sliced

  3. 1/4 cup thinly sliced celery

  4. 2 tablespoons lemon juice

  5. 1 teaspoon dried oregano, crushed Nonstick spray coating

  6. 1 pound fresh or frozen red snapper fillets, thawed

  7. 1/4 teaspoon pepper

  8. 1/4 teaspoon ground coriander

  9. 1/4 cup crumbled feta cheese

  10. 2 tablespoons sliced, pitted ripe olives

Instructions Jump to Ingredients ↑

  1. Preparation : Combine tomatoes, green onion, celery, lemon juice, and oregano in a large skillet; bring to boiling. Reduce heat. Simmer, uncovered, for 15 minutes or till most of the liquid has evaporated. Meanwhile, spray a 2-quart rectangular baking dish with nonstick coating. Cut fish into four serving-size portions; place in baking dish, folding under any thin edges. Sprinkle with pepper and coriander. Bake in a 450 F oven for 4 to 6 minutes per 1/2 inch of thickness or till fish flakes easily with a fork. Transfer fish to individual serving plates. Top with sauce. Sprinkle with feta cheese and olives.


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