Roasted Red Snapper - cooking recipe

Ingredients

1 lb red snapper, 1 inch thick (fresh or frozen)
14 1/2 ounces low sodium tomato, canned -- cut up
8 green onions, sliced
2 tablespoons lemon juice
1 teaspoon dried oregano, crushed
to taste nonstick cooking spray
1/4 teaspoon pepper
1/4 teaspoon coriander, ground
1/4 cup feta cheese, crumbled
2 tablespoons ripe olives, pitted, sliced

Preparation

Preheat oven 450.
Cut fish into 4 serving size portions.
Combine undrained tomatoes, green onions, celery, lemon juice, and oregano in a large skillet. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until most of the liquid has evaporated.
Spray a 2 quart rectangular baking dish with cooking spray.
Place fish in baking dish, turning under any thin edges.
Sprinkle with the pepper and coriander.
Bake for 8 to 10 minutes or until fish flakes easily with a fork.
Transfer fish to individual serving plates.
Spoon sauce over fish.
Sprinkle feta cheese and olives over fish.