Ingredients:
| 14 1/2 |
ounces |
reduced-sodium tomatoes, undrained and cut up |
| 8 |
bunches |
green onions, sliced |
| 1/4 |
cup |
thinly sliced celery |
| 2 |
tablespoons |
lemon juice |
| 1 |
teaspoon |
dried oregano, crushed |
| 1 |
spray |
Nonstick spray coating |
| 1 |
pound |
fresh or frozen red snapper fillets, thawed |
| 1/4 |
teaspoon |
pepper |
| 1/4 |
teaspoon |
ground coriander |
| 1/4 |
cup |
crumbled feta cheese |
| 2 |
tablespoons |
sliced, pitted ripe olives |
|
Preparation:
Combine tomatoes, green onion, celery, lemon juice, and oregano in a large skillet; bring to boiling. Reduce heat. Simmer, uncovered, for 15 minutes or till most of the liquid has evaporated.
Meanwhile, spray a 2-quart rectangular baking dish with nonstick coating. Cut fish into four serving-size portions; place in baking dish, folding under any thin edges. Sprinkle with pepper and coriander. Bake in a 450 F oven for 4 to 6 minutes per 1/2 inch of thickness or till fish flakes easily with a fork.
Transfer fish to individual serving plates. Top with sauce. Sprinkle with feta cheese and olives. |
