Roasted Red Snapper

Name: Roasted Red Snapper
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

10 ingredients

10 steps

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.