Cake Pan Greek Snapper Dinner

• 2 tablespoons olive oil, divided
• 2 (8.8-oz.) pkg. pre-cooked microwavable brown rice
• 1/3 cup sliced red onion (from 1 small onion)
• 1 fennel bulb, sliced
• 1 pint cherry tomatoes, halved
• 1 small green bell pepper, sliced
• 1 small orange bell pepper, sliced
• 2 small lemons, quartered
• 1/4 cup dry white wine (such as Pinot Grigio)
• 4 (5-oz.) skinless snapper fillets
• 2 tablespoons unsalted butter
• 1 tablespoon chopped fresh oregano
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 2 teaspoons red wine vinegar
• 1 1/2 ounces feta cheese, crumbled (about 1/3 cup) (optional)

1. Preheat oven to 425u0b0F. Drizzle 1 tablespoon of the oil in a 13- x 9-inch cake pan. Spread rice evenly in pan. Top evenly with onion, fennel, tomatoes, bell peppers, and lemons. Drizzle with remaining 1 tablespoon oil. Arrange snapper fillets on vegetable mixture. Top each fillet with a 1/2-tablespoon pat of butter. Sprinkle contents of pan evenly with oregano, salt, and black pepper. Bake in preheated oven until fish flakes easily with a fork, 20 to 25 minutes. Drizzle with vinegar, and, if desired, sprinkle with feta.

olive oil, brown rice, red onion, fennel bulb, cherry tomatoes, green bell pepper, orange bell pepper, lemons, white wine, snapper, unsalted butter, fresh oregano, kosher salt, black pepper, red wine vinegar, feta cheese

Taken from www.myrecipes.com/recipe/cake-pan-greek-snapper-dinner (may not work)