How to Make It
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.