Recipe Archives->Fish->Snapper 01

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.

Printable version: snapper01.txt.