American - Traditional, Mexican, Spanish, Spring, Summer, 30 Minutes or Less, Entrées
(14.5 oz.) Petite diced tomatoes, undrained
green onions, sliced (about 1/2 cup)
thinly sliced celery
dried oregano leaves, crushed
red snapper fillets (about 4 oz. each)
ground black pepper
feta cheese, crumbled
sliced ripe olives
Preheat oven to 450°F. Spray 8x8-inch baking dish with cooking spray; set aside. Combine tomatoes with their liquid, onions, celery, lemon juice and oregano in large skillet. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low; simmer 5 minutes, stirring frequently.
Place fish in prepared dish, tucking under any thin edges. Spray evenly with cooking spray; sprinkle with pepper and coriander.
Bake 8 to 10 minutes, or until fish flakes easily when tested with fork. Drain any liquid from the baking dish. Spoon sauce evenly over fish; sprinkle with cheese and olives.