Prep 0 mins
Cook 0 mins
- 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
- Preheat oven 450.
- Cut fish into 4 serving size portions.
- 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.
- Spray a 2 quart rectangular baking dish with cooking spray.
- Place fish in baking dish, turning under any thin edges.
- Sprinkle with the pepper and coriander.
- Bake for 8 to 10 minutes or until fish flakes easily with a fork.
- Transfer fish to individual serving plates.
- Spoon sauce over fish.
- Sprinkle feta cheese and olives over fish.
This recipe was so easy and tasty and healthy. My husband doesn't like cheese or olives, so I left them out, but this is a super easy recipe to get your fish in!
The red snapper was lovely, but we were not impressed witht he sauce, not sure what it was , we just didn't care for the flavour. Perhaps if I had used the feta and black olives it would have been better, my appologies I goofed and used the feta and black olives on the stir fry we were having with it, red face! got mixed up with the recipes !!. We did love the snapper.
I was excited about the healthiness of this dish but it ended up being somewhat bland. Also, the directions call for celery but the amount is not listed in the ingredients so I think I put too much in. This dish would be better with a pinch of crushed red pepper and possibly a but of brown sugar. Thanks!