1 pound red snapper, 1 inch thick (fresh or
14 1/2 ounces can low sodium diced tomato
8 green onions, sliced
2 tablespoons lemon juice
1 teaspoon dried oregano, crushed
nonstick cooking spray
1/4 teaspoon pepper
1/4 teaspoon ground coriander
1/4 cup feta cheese, crumbled
2 tablespoons pitted ripe olives, sliced
Preheat oven 450F degrees.
Cut fish into 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
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 8-10 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.