Roasted Red Snapper

Course : Fish
Serves: 4
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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 / Directions:

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.

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