Baked Mediterranean Snapper
- Crisco® Original No-Stick Cooking Spray
- 2 tablespoons Crisco® Pure Olive Oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon oregano
- 1 (14.5 oz.) can diced tomatoes with juice
- 1/2 cup sliced black olives
- 4 (4 to 6 oz.) red snapper fillets
- Salt and pepper to taste
- 1/4 cup crumbled feta cheese
- 1/4 cup minced parsley
1.HEAT oven to 425ºF. Spray a 13 x 9-inch baking dish with no-stick cooking spray.
2.HEAT oil in large skillet over medium heat. Add onion, garlic and oregano; sauté 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.
Serving Size (1 fillet), Calories 250 (Calories from Fat 110), Total Fat 13g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 50mg, Sodium 530mg, Total Carbohydrate 10g (Dietary Fiber 2g, Sugars 5g), Protein 25g; Percent Daily Value*: Vitamin A 20%, Vitamin C 45%, Calcium 15%, Iron 10%.