Mediterranean Snapper

• 1 tablespoon olive oil
• 2 cups thinly sliced fennel bulb (about 1 medium)
• 2 cups sliced red onion (about 1 large)
• 1 1/4 cups yellow bell pepper strips (about 1 large)
• 1 pint grape tomatoes
• 1 (2 1/4-ounce) can sliced ripe olives, drained
• 2 tablespoons chopped fresh basil
• 1/2 cup dry white wine
• 4 (6-ounce) red snapper or other firm white fish fillets
• 1/2 teaspoon Greek seasoning
• 1 lemon, thinly sliced
• 1 (3.5-ounce) package crumbled reduced-fat feta cheese with basil and tomato

1. Heat oil in a large nonstick skillet over medium-high heat. Add fennel, onion, and bell pepper; saute 5 minutes or until tender. Add tomatoes, olives, basil, and wine.
2. Sprinkle fish with Greek seasoning; arrange fish in pan, nestling into vegetables. Layer lemon slices over fish. Bring mixture to a simmer; cover and simmer 10 minutes or until fish flakes easily when tested with a fork. Sprinkle with feta; serve immediately.

olive oil, fennel bulb, red onion, yellow bell pepper, grape tomatoes, olives, fresh basil, white wine, red snapper, seasoning, lemon, feta cheese

Taken from www.myrecipes.com/recipe/mediterranean-snapper (may not work)