4 servings (serving size: 1 fillet and about 1 cup vegetable mixture)
1 tablespoon olive oil
2 cups thinly sliced fennel bulb (about 1 medium)
2 cups sliced red onion (about 1 large)
1 1/4 cups yellow bell pepper strips (about 1 large)
1 pint grape tomatoes
1 (2 1/4-ounce) can sliced ripe olives, drained
2 tablespoons chopped fresh basil
1/2 cup dry white wine
4 (6-ounce) red snapper or other firm white fish fillets
1/2 teaspoon Greek seasoning
1 lemon, thinly sliced
1 (3.5-ounce) package crumbled reduced-fat feta cheese with basil and tomato
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add fennel, onion, and bell pepper; sauté 5 minutes or until tender. Add tomatoes, olives, basil, and wine.
Sprinkle fish with Greek seasoning; arrange fish in pan, nestling into vegetables. Layer lemon slices over fish. Bring mixture to a simmer; cover and simmer 10 minutes or until fish flakes easily when tested with a fork. Sprinkle with feta; serve immediately.
Oxmoor House Healthy Eating Collection
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