Baked Mediterranean Snapper

• Crisco(R) Original No-Stick Cooking Spray
• 2 tablespoons Crisco(R) Pure Olive Oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon oregano
• 1 can (14.5 oz.) can diced tomatoes with juice
• .5 cup sliced black olives
• 4 (4 to 6 oz.) red snapper fillets
• Salt and pepper to taste
• GARNISH
• .25 cup crumbled feta cheese
• .25 cup minced parsley

1. HEAT oven to 425u0b0F. Spray a 13 x 9-inch baking dish with no-stick cooking spray.
2. HEAT oil in arge skillet over medium heat. Add onion, garlic and oregano; saute 2 minutes. Add diced tomatoes with juice and black olives; bring to a boil. Remove from heat.
3. PLACE fish in prepared baking dish; season both sides with salt and pepper. Spoon tomato mixture over fish. Bake 10 minutes or until fish flakes easily with a fork. Remove from oven; sprinkle with feta and parsley. Serve.

olive oil, onion, garlic, oregano, tomatoes, black olives, red snapper, salt, feta cheese, parsley

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