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    Roasted Red Snapper


    Source of Recipe


    Internet

    List of Ingredients




    1 pound 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
    nonstick cooking spray
    1/4 teaspoon pepper
    1/4 teaspoon ground coriander
    1/4 cup feta cheese, crumbled
    2 tablespoons pitted ripe olives, sliced

    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.

    Recipe




 

 

 


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