Roasted Red Snapper Recipe

Name: Roasted Red Snapper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb red snapper, 1 inch thick (fresh or frozen); 14 1/2 ounces low sodium tomato, canned -- cut up; 8 green onions, sliced; 2 tablespoons lemon juice; 1 teaspoon dried oregano, crushed; to taste nonstick cooking spray; 1/4 teaspoon pepper; 1/4 teaspoon coriander, ground; 1/4 cup feta cheese, crumbled; 2 tablespoons ripe olives, pitted, sliced

Servings: persons

1 lb red snapper, 1 inch thick (fresh or frozen)
14 1/2 ounces low sodium tomato, canned -- cut up
8 green onions, sliced
2 tablespoons lemon juice
1 teaspoon dried oregano, crushed
to taste nonstick cooking spray
1/4 teaspoon pepper
1/4 teaspoon coriander, ground
1/4 cup feta cheese, crumbled
2 tablespoons ripe olives, pitted, sliced

1
Preheat oven 450.
2
Cut fish into 4 serving size portions.
3
Combine undrained tomatoes, green onions, celery, lemon juice, and oregano in a large skillet. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until most of the liquid has evaporated.
4
Spray a 2 quart rectangular baking dish with cooking spray.
5
Place fish in baking dish, turning under any thin edges.
6
Sprinkle with the pepper and coriander.
7
Bake for 8 to 10 minutes or until fish flakes easily with a fork.
8
Transfer fish to individual serving plates.
9
Spoon sauce over fish.
10
Sprinkle feta cheese and olives over fish.

132

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb red snapper, 1 inch thick (fresh or frozen), 14 1/2 ounces low sodium tomato, canned -- cut up, 8 green onions, sliced, 2 tablespoons lemon juice, and more.

Yes, Roasted Red Snapper falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Red Snapper

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