Snapper with Fennel, Tomatoes, and Olives

Name: Snapper with Fennel, Tomatoes, and Olives Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2
Ingredients: 1 T. olive oil; 1 bulb fennel cored and diced (green stems too); 1 C. canned diced tomatoes; 12 - 15 green olives with pimentos sliced; salt and pepper to taste; 2-6oz fillets of red snapper or similar fish de-boned and skin removed; 1 oz. reduced fat feta cheese

(1)

Minutes to Prepare: 5
Minutes to Cook: 30

Number of Servings: 2

Ingredients

1 T. olive oil1 bulb fennel, cored and diced (green stems, too)1 C. canned diced tomatoes12 - 15 green olives with pimentos, slicedsalt and pepper to taste2-6oz fillets of red snapper, or similar fish, de-boned and skin removed1 oz. reduced fat feta cheese

Directions

Preheat oven to 400 degrees. Heat 1 T. olive oil over medium heat in an oven-safe casserole dish or skillet. Add fennel, salt, and pepper, saute for 5 minutes. Add tomatoes and olives, cook 5 minutes more. Place fish fillets on top of vegetables (in a single layer) and transfer dish to oven for 15 - 20 minutes, until fish flakes easily and is opaque. To serve, place fish fillet on plate or in bowl, and spoon vegetables on top. Top each serving with 1/2 ounce of crumbled feta.

Number of Servings: 2

Recipe submitted by SparkPeople user ALIFIT.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving

Calories: 399.6
Total Fat: 15.0 g
Cholesterol: 84.9 mg
Sodium: 1,270.7 mg
Total Carbs: 14.0 g
Dietary Fiber: 3.8 g
Protein: 49.7 g

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Member Reviews

RPEDERSE
Good! I loved learning the method. It seemed a bit underflavored, but that's probably personal. - 9/8/13