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Greek-Style Baked Snapper

Yield 2 servings


  • 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)

How to Make It

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

  2. 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.

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

Oxmoor House Homestyle Recipes