Red Snapper with Tomatoes and Feta Cheese

Red Snapper with Tomatoes & Feta Cheese

Serves 4

Olive oil cooking spray
1 (14.5-oz.) can petite Diced Tomatoes
6 green Onions, sliced (1/2 cup)
1/4 cup thinly sliced Celery
2 tbls. fresh Lemon Juice
1/4 tsp. dried Oregano leaves
4 red Snapper fillets (about 4 ozs. each)
1/2 tsp. Black Pepper, to taste
Salt (season lightly because topping will be salty)
1/4 tsp. ground Coriander, to taste
1/2 cup (2 ozs.) crumbled Feta Cheese (plain or Mediterranean flavor)
2 tbsp. sliced ripe Olives

1. Preheat oven to 450 degrees. Spray 8x8-inch baking dish with cooking spray.

2. In large skillet, combine tomatoes with liquid, green onions, celery, lemon juice and oregano. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low and simmer 5 minutes, stirring frequently. Remove from heat.

3. Put fish in prepared dish, tucking under any thin edges. Spray evenly with cooking spray; sprinkle with pepper, a dash of salt and coriander.

4. Bake 8 - 10 minutes or until fish flakes easily. Drain any liquid from baking dish.

5. To serve, place the fish in a plate and spoon the sauce evenly over fish. Top with a sprinkle with feta cheese and olives.