1 pound red snapper, 1 inch thick (fresh or frozen)
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 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 8-10 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 is from How To Cook Fish -


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