Baked Mediterranean Snapper

More from Crisco Olive Oil
4 servings


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Crisco® Original No-Stick Cooking Spray
2 tablespoons Crisco® Pure Olive Oil
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon oregano
1 can (14.5 oz.) can diced tomatoes with juice
.5 cup sliced black olives
4 (4 to 6 oz.) red snapper fillets
Salt and pepper to taste
.25 cup crumbled feta cheese
.25 cup minced parsley


HEAT oven to 425ºF. Spray a 13 x 9-inch baking dish with no-stick cooking spray.


HEAT oil in arge skillet over medium heat. Add onion, garlic and oregano; sauté 2 minutes. Add diced tomatoes with juice and black olives; bring to a boil. Remove from heat.


PLACE fish in prepared baking dish; season both sides with salt and pepper. Spoon tomato mixture over fish. Bake 10 minutes or until fish flakes easily with a fork. Remove from oven; sprinkle with feta and parsley. Serve.


Created date

January 2011