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Categories:
olive oil fennel bulb red onion yellow bell pepper grape tomatoes olives fresh basil white wine red snapper seasoning lemon Feta cheese
Viewed: 38 - Published at: 2 years agoIngredients
- 1 tablespoon olive oil
- 2 cups thinly sliced fennel bulb (about 1 medium)
- 2 cups sliced red onion (about 1 large)
- 1 1/4 cups yellow bell pepper strips (about 1 large)
- 1 pint grape tomatoes
- 1 (2 1/4-ounce) can sliced ripe olives, drained
- 2 tablespoons chopped fresh basil
- 1/2 cup dry white wine
- 4 (6-ounce) red snapper or other firm white fish fillets
- 1/2 teaspoon Greek seasoning
- 1 lemon, thinly sliced
- 1 (3.5-ounce) package crumbled reduced-fat feta cheese with basil and tomato
Method
- Heat oil in a large nonstick skillet over medium-high heat. Add fennel, onion, and bell pepper; saute 5 minutes or until tender. Add tomatoes, olives, basil, and wine.
- Sprinkle fish with Greek seasoning; arrange fish in pan, nestling into vegetables. Layer lemon slices over fish. Bring mixture to a simmer; cover and simmer 10 minutes or until fish flakes easily when tested with a fork. Sprinkle with feta; serve immediately.
