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Roasted Red Snapper
1 pound 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
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 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.
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Snapper 01