1 (14 1/2-ounce) can chunky pasta-style tomatoes, undrained
3 tablespoons lemon juice
3/4 teaspoon dried oregano
1/8 teaspoon freshly ground black pepper
4 (6-ounce) red snapper fillets
1/2 cup sliced pitted kalamata olives
How to Make It
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, bell pepper, and garlic; sauté until tender. Add tomatoes, lemon juice, oregano, and pepper; reduce heat, and simmer 2 minutes.
Add fish, spooning tomato mixture over fish. Cover and simmer 10 minutes; add olives. Cover and cook 4 minutes or until fish flakes easily when tested with a fork.
Oxmoor House Healthy Eating Collection
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