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 |
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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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