This healthy, flavor-packed dinner is one you’ll come back to again and again. It’s quick and easy to prep, packed with nutritious components, vibrantly flavored, and since your entire meal is prepped in one 9x13-inch pan, clean-up is an absolute breeze. If you’d rather, you can substitute similarly sized tilapia or flounder fillets for the snapper.
2 tablespoons olive oil, divided
2 (8.8-oz.) pkg. pre-cooked microwavable brown rice
Preheat oven to 425°F. Drizzle 1 tablespoon of the oil in a 13- x 9-inch cake pan. Spread rice evenly in pan. Top evenly with onion, fennel, tomatoes, bell peppers, and lemons. Drizzle with remaining 1 tablespoon oil. Arrange snapper fillets on vegetable mixture. Top each fillet with a 1/2-tablespoon pat of butter. Sprinkle contents of pan evenly with oregano, salt, and black pepper. Bake in preheated oven until fish flakes easily with a fork, 20 to 25 minutes. Drizzle with vinegar, and, if desired, sprinkle with feta.
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