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ROASTED RED SNAPPER WITH TOMATOES AND FETA CHEESE

Active Time : 30 Minutes
Total Time : 30 Minutes
Serves : 4
INGREDIENTS
  • PAM® Olive Oil No-Stick Cooking Spray
  • 1 can (14.5 oz each) Hunt's® Whole Peeled Plum Tomatoes, undrained, cut into bite-size pieces
  • 6 6 onions = about 1/2 cup green onions, sliced
  • 1/4 cup thinly sliced celery
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano leaves, crushed
  • 4 4 fillets = 1 lb red snapper fillets
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground coriander
  • 1/4 cup Culinary Circle Crumbled Feta Cheese
  • 2 tablespoons sliced ripe olives
DIRECTIONS

Preheat oven to 450°F. Spray 8x8-inch baking dish with cooking spray. Combine undrained tomatoes, onions, celery, lemon juice and oregano in large skillet. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low; simmer 15 minutes or until most of liquid has evaporated, stirring frequently.

Place fillets in prepared dish, tucking under any thin edges. Sprinkle with pepper and coriander.

Bake 8 to 10 minutes or until fish flakes easily when tested with fork. Drain any liquid from baking dish. Spoon sauce evenly over fish; sprinkle with cheese and olives.