Roasted Red Snapper

Ingredients

• Servings: 4
• 1 lb 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
• to taste nonstick cooking spray
• 1/4 teaspoon pepper
• 1/4 teaspoon coriander, ground
• 1/4 cup feta cheese, crumbled
• 2 tablespoons ripe olives, pitted, sliced

Recipe

• 1 preheat oven 450.
• 2 cut fish into 4 serving size portions.
• 3 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.
• 4 spray a 2 quart rectangular baking dish with cooking spray.
• 5 place fish in baking dish, turning under any thin edges.
• 6 sprinkle with the pepper and coriander.
• 7 bake for 8 to 10 minutes or until fish flakes easily with a fork.
• 8 transfer fish to individual serving plates.
• 9 spoon sauce over fish.
• 10 sprinkle feta cheese and olives over fish.