2 1/4 pounds red snapper or other lean white fish fillets
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
How to Make It
Preheat oven to 450°.
Arrange fish in a 13 x 9-inch baking dish coated with cooking spray; sprinkle with lemon juice.
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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