Name: Cake Pan Greek Snapper Dinner
Total time: 35 min
Yield: Serves 4 (1 snapper fillet, 1 1/2 cups vegetable mixture)
Ingredients: 2 tablespoons olive oil, divided; 2 (8.8-oz.) pkg. pre-cooked microwavable brown rice; ⅓ cup sliced red onion (from 1 small onion); 1 fennel bulb, sliced; 1 pint cherry tomatoes, halved; 1 small green bell pepper, sliced; 1 small orange bell pepper, sliced; 2 small lemons, quartered; ¼ cup dry white wine (such as Pinot Grigio); 4 (5-oz.) skinless snapper fillets; 2 tablespoons unsalted butter; 1 tablespoon chopped fresh oregano; 1 ½ teaspoons kosher salt; ½ teaspoon black pepper; 2 teaspoons red wine vinegar; 1 ½ ounces feta cheese, crumbled (about 1/3 cup) (optional)

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.

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Cake Pan Greek Snapper Dinner

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