Grecian Snapper with Feta Cheese
|Vegetable cooking spray||5|
|Olive oil||1 Tablespoon|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Peeled seeded and chopped tomato||2 Cup (32 tbs)|
|Chablis/Other dry white wine||1⁄4 Cup (4 tbs)|
|Dried whole oregano||1 Teaspoon|
|Red snapper fillets||24 Ounce (6 Pieces, 4 Ounce Each)|
|Crumbled feta cheese||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||2 Tablespoon|
|Chopped ripe olives||1 Tablespoon|
Coat a nonstick skillet with cooking spray; add oil.
Place over medium heat until hot.
Add onion and garlic; saute until tender.
Add tomato and next 4 ingredients; cook 18 minutes or until slightly thickened, stirring occasionally.
Arrange fillets in a 13- x 9- x 2-inch baking dish coated with cooking spray.
Top with tomato mixture.
Bake, uncovered, at 350° for 15 minutes or until fish flakes easily.
Sprinkle with cheese, parsley, and olives.