Roasted Red Snapper

• 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

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.

red snapper, tomato, green onions, lemon juice, oregano, pepper, coriander, feta cheese, ripe olives

Taken from www.food.com/recipe/roasted-red-snapper-2848 (may not work)