Mediterranean Red Snapper
Vidalia onions are sweet onions from Georgia, available in late spring. If they are unavailable or too pricey, you can substitute white or red onions, or the sweet varieties from either Texas or Washington state in this Mediterranean Red Snapper.
1 Tbsp olive oil
1 medium Vidalia onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
2 medium tomatoes, diced
6 cloves garlic, minced
2 1/2 lb red snapper or grouper
1 tsp salt
1/4 tsp pepper
4 oz feta cheese
2 Tbsp chopped fresh parsley
Preheat oven to 375°F. Heat oil in a medium skillet over medium heat. Add onion, bell peppers, tomatoes and garlic. Cook, stirring, until tender, about 10 minutes.
Arrange fish in a medium baking dish. Sprinkle with salt and pepper. Spoon vegetable mixture over fish.
Bake until fish flakes easily, about 20 minutes.
Sprinkle cheese and parsley over fish. Bake until hot, about 5 minutes longer.
Mediterranean Red Snapper recipe tip: You can save time by combining the ingredients in step 1 in a microwave-safe dish and microwaving on HIGH for 3 to 5 minutes or until the vegetables are tender. Proceed with step 2.