Mediterranean Snapper

Simmer fish and vegetables with wine, lemon, and fresh basil in one skillet.

Yield: 4 servings (serving size: 1 fillet and about 1 cup vegetable mixture)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 334
  • Calories from fat: 30%
  • Fat: 11.2g
  • Saturated fat: 3.4g
  • Protein: 42.4g
  • Carbohydrate: 17.3g
  • Fiber: 5g
  • Cholesterol: 71mg
  • Iron: 1.9mg
  • Sodium: 631mg
  • Calcium: 188mg


  • 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


  1. 1. 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.
  2. 2. 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.
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