Yield: 6 servings
Exchanges per serving:
4 Very Lean Meat
Vegetable cooking spray
1 teaspoon olive oil
1 cup chopped onion
1 clove garlic, minced
3 medium tomatoes, peeled, seeded, and chopped
¼ cup dry white wine
1 teaspoon dried oregano
¼ teaspoon salt
1/8 teaspoon pepper
6 4-ounce snapper fillets
2 ounces feta cheese, crumbled
2 tablespoons chopped fresh parsley
1 tablespoon chopped ripe olives
Lemon twists (optional)
Fresh parsley sprigs (optional)
1. Coat a large nonstick skillet with cooking spray; add olive oil, and place over medium heat until hot. Add onion and garlic; sauté until tender. Stir in tomato and next 4 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes.
2. Rinse fillets with cold water, and pat dry. Place in a 13x9x2 inch baking dish coated with cooking spray; spoon tomato mixture over fillets. Bake, uncovered, at 350 degrees F from 15 minutes or until fish flakes easily when tested with a fork.
3. Sprinkle cheese, parsley, and olives over fillets, and serve immediately. If desired, garnish with lemon twists and parsley.