Greek-Style Baked Snapper

Oxmoor House
2 servings


+ Add To Shopping List
1/2 cup olive oil
4 medium onions, chopped
4 cloves garlic, minced
1 cup chopped celery
1 small green pepper, chopped
5 medium tomatoes, peeled and quartered
1 cup water
1 teaspoon dried whole oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 (2-pound) dressed snapper
1 tablespoon olive oil
Watercress (optional)


Combine first 10 ingredients in a large skillet. Cook over medium heat 15 minutes or until vegetables are tender.

Rinse fish thoroughly in cold water; pat dry, and place in a greased 13- x 9- x 2-inch baking pan. Brush fish with 1 tablespoon olive oil. Spoon vegetable mixture over fish. Bake, uncovered, at 325° for 45 minutes or until fish flakes easily when tested with a fork.

Transfer fish to a serving platter; spoon vegetables around fish. Garnish with watercress, if desired. Serve immediately.

Created date

February 2010