Wednesday, January 7, 2009

Greek Snapper With Feta Cheese


1 tablespoon olive oil

¼ cup finely chopped shallots

1 (14-ounce) can diced tomatoes with basil, garlic, and oregano

1 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano

½ teaspoon salt, or to taste

¼ teaspoon pepper, or to taste

4 (6-ounce) red snapper or tilapia fillets

½ cup coarsely crumbled peppercorn-feta or plain feta cheese

¼ cup coarsely chopped fresh flat-leaf parsley

3 tablespoons small (nonpareil) capers, drained and rinsed

Preheat oven to 450°F.
Heat the oil in a medium saute pan over medium heat. Add the shallots; cook, stirring occasionally for 1 minute or until tender but not brown. Stir in the tomatoes, oregano, salt, and pepper. Increase the heat to medium-high and bring to a boil, stirring occasionally.
Meanwhile, spray a 13 x 9-inch baking dish with olive oil cooking spray. Place the fish in the dish, skin-side down. Pour the tomato sauce mixture over and around the fish. Cover and bake for 8 minutes or until the fish flakes easily when tested with a fork.
Meanwhile, toss together the feta cheese, parsley, and capers in a small bowl.
To serve, use a spatula to transfer the fish and tomato sauce to plates and top with the feta cheese mixture.

Makes 4 servings
Served with buttered orzo, steamed broccoli, crusty bread – and a dry to slightly off-dry German or California Riesling - Greek Snapper with Feta Cheese becomes an elegant dinner menu perfect for serving to your most discriminating guests. You, as the host, can enjoy the dinner party, too. The fish and cooked sauce with feta cheese topping may be assembled in the baking dish and refrigerated for several hours. If chilled, add about 5 minutes to the baking time. Happy healthy Cooking. Lisa

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