Greek Snapper
The oregano, olives, and feta cheese help give a Mediterranean twist to this snapper. Serve with a fresh green salad for a satisfying meal.
Ingredients
Makes 6 servings
Prep: 22 min., Cook: 25 min., Bake: 20 min.
- 1 tablespoon olive oil
- 1 onion chopped
- 1 garlic clove minced
- 3 medium tomatoes peeled, seeded, and chopped
- ¼ cup sliced ripe olives or pitted sliced kalamata olives
- ¼ cup dry white wine
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1½ pounds red snapper fillets
- 2 ounces feta cheese crumbled
- 2 tablespoons chopped fresh parsley
Instructions
- Pour oil into a large skillet.
- Place over medium heat until hot.
- Add onion and garlic; cook 3 minutes or until tender, stirring constantly.
- Stir in tomato and next 5 ingredients.
- Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes.
- Place snapper fillets in a greased 13- x 9-inch baking dish.
- Spoon tomato mixture over fillets.
- Bake, uncovered, at 350° for 20 minutes or until fish flakes with a fork.
- Sprinkle with cheese and parsley.
- Serve fish immediately.
