Randy Mayor
Recipe from Cooking Light


  • 2 1/4 pounds red snapper or other lean white fish fillets
  • Cooking spray
  • 3 tablespoons lemon juice
  • 1/3 cup dry breadcrumbs
  • 1/3 cup chopped green olives
  • 1 tablespoon olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon bottled minced garlic
  • 1/4 teaspoon white pepper
  • 1 (2.25-ounce) can chopped ripe olives, drained
  • 6 lemon wedges


  1. Preheat oven to 450°.
  2. Arrange fish in a 13 x 9-inch baking dish coated with cooking spray; sprinkle with lemon juice.
  3. Combine the breadcrumbs and the next 6 ingredients (breadcrumbs through ripe olives); stir until moist. Spread the olive mixture evenly over fillets, pressing firmly to coat. Bake at 450° for 12 minutes or until fish flakes easily when tested with a fork. Serve fish with lemon wedges.


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October 2000