Recipe by Crisco® Pure Olive Oil
"Red snapper filets are quickly cooked with Mediterranean flavors of olive oil, tomatoes, black olives, and feta cheese for a family-pleasing meal."
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Crisco® Original No-Stick Cooking Spray
Crisco® Pure Olive Oil
1 (14.5 ounce) can
diced tomatoes with juice
sliced black olives
4 (4 ounce)
red snapper fillets
Salt and pepper to taste
crumbled feta cheese
I've been making some similar dishes to this already. It's a fantastic approach. I'll have to add this particular version of toppings to my notes. In the past, I've used onion, garlic, canned tomatoes (or fresh), sugar and cinnamon and served that with a Greek Salad. Another recipe uses 1/4 C cooked spinach (well drained) with 2 t parmesan, 1 t bread crumbs, S&P to taste (that much for each fish filet) - yum! Lastly, we use onion, garlic, peppers, optionally mushrooms or olives, all sauteed - then add picante for the 'topping' prior to slipping the fish in the oven. Top that with a touch of parmesan! Mmmm! All good applications of the same technique. This recipe promises to be good as well! Thanks for posting!
A delicious recipe. I substituted the snapper for striped bass but it was still super good. The only thing i would do differently next time is add more seasoning to the fish, and lemon juice. But this recipe could be used with almost any fish, and i absolutely loved it. It would go great with a side of steamed green beans or sauteed spinach. yum. THANKS 4 THE RECIPE!!!
I really liked the concept behind this recipe. While I used all the ingredients mentioned, I did however change a few things that made this dish, in my opinion, even yummier. First of, I fried the onion, garlic and oregano until golden brown and seasoned with a little salt and pepper. I spread it over the fish. I sautéed the diced tomatoes, let it reduce a few minutes, season, pour on top of the onion layer. I then sprinkled the grated feta (and some parmesan too), olives and parsley on top. Just a touch of olive oil and baked for exactly 20 minutes. Believe me, those little changes made this a completely different dish. Thank you the inspiration!
This is delicious. All the flavours complement each other really well and nothing is overpowering. This would be a good way to feed fish to those who aren't keen on it. I used Gurnard instead of Snapper as Snapper is just so expensive right now. I also added lemon juice after cooking, however I think if I made this again (and I will) I would marinate the fillets in the lemon juice for a few minutes before sprinkling on salt and pepper and placing it in the dish.
Very good recipe. I used rock fish and will use snapper or halibut next time. Might try purple onions for a little more bite. Made the meal with bruscetta, couscous, and a little kir. Healthy and tasty - a great combination.
A very tasty dish... one i will make over and over :)
This was very good. I did switch the black olives for green because it was what I had. The flavor was great and my husband loved it.
Used salmon and baked it 20 AAA
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Mediterranean Snapper
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 269
** Calories from Fat: 124
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