Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
14 1/2    ounce can     reduced-sodium tomatoes, undrained and cut up
8                       green onions, sliced
1/4       cup           thinly sliced celery
2         tablespoons   lemon juice
1         teaspoon      dried oregano, crushed
                        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.