Roasted Red Snapper
Ingredients
- 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 ⓘ
Instructions
- Preheat oven 450.
- Cut fish into 4 serving size portions.
- 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.
- Spray a 2 quart rectangular baking dish with cooking spray.
- Place fish in baking dish, turning under any thin edges.
- Sprinkle with the pepper and coriander.
- Bake for 8 to 10 minutes or until fish flakes easily with a fork.
- Transfer fish to individual serving plates.
- Spoon sauce over fish.
- Sprinkle feta cheese and olives over fish.
Nutrition & Diet Analysis (per serving)
201
kcal
10% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).