Mediterranean Snapper

Name: Mediterranean Snapper
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

12 ingredients

2 steps

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; saute 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.