Grecian Snapper

Yield: 6 servings

Exchanges per serving:
4 Very Lean Meat
1 Vegetable

Per serving:
Calories 206
Carbohydrate 6.3g
Protein 32.2g
Fat 5.3g
Cholesterol 62mg
Fiber 1.5g
Sodium 288mg


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.