Red Snapper A La Grecque(Baked Red Snapper With Feta Cheese)

• 2 red snapper fillets (about 1/4 lb. each)
• 4 Tbsp. olive oil
• 1/4 c. finely chopped onion
• 2 tsp. finely minced garlic
• 2 c. canned tomatoes with tomato paste
• 2 Tbsp. drained capers
• 1 tsp. dried oregano
• 1/4 tsp. dried hot pepper flakes
• 1/4 c. plus 2 Tbsp. finely chopped parsley
• salt and freshly ground pepper
• 1/4 lb. crumbled Feta cheese
• 1 Tbsp. ouzo (Greek anise liqueur)

1. Preheat the oven to 425u0b0.
2. Wipe the fish fillets with a damp cloth.
3. Heat 2 tablespoons of the oil in a saucepan and add the onion and garlic.
4. Cook, stirring, until onion is wilted.
5. Add the tomatoes with tomato paste, capers, oregano, pepper flakes, 1/4 cup chopped parsley and salt and pepper to taste.
6. Cook 10 minutes.
7. Put the remaining 2 tablespoons of oil in a baking dish, preferably oval, large enough to hold the fish in one layer. Arrange the fish skin side up in the dish.
8. Pour the tomato sauce over all.
9. Place the dish on top of the stove and bring the sauce to the boil.
10. Put the dish in the oven and bake 15 minutes. Sprinkle with Feta cheese and bake 5 minutes longer.
11. Sprinkle with ouzo and remaining 2 tablespoons chopped parsley.
12. Serve piping hot.
13. Yield:
14. Four servings.

red snapper, olive oil, onion, garlic, tomatoes, capers, oregano, pepper, parsley, salt, feta cheese, ouzo

Taken from www.cookbooks.com/Recipe-Details.aspx?id=396859 (may not work)