Snapper with Fennel, Tomatoes, and Olives

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

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.