Ingredients
4
4 servings
- •1 large green bell pepper, diced
- •1 medium ripe tomato, diced
- •1 medium yellow onion, diced
- •4 ounces Greek extra-virgin olive oil
- •4 ounces pitted kalamata olives, sliced
- •2 ounces lemon juice
- •1 green onion, chopped
- •1 tablespoon capers
- •1 tablespoon minced fresh garlic
- •1 tablespoon sugar
- •½ tablespoon salt
- •½ tablespoon ground black pepper
- •2 ounces Greek extra-virgin olive oil
- •4 (10 ounce) fillets red snapper
- •2 ounces Greek seasoning
- •1 (8 ounce) package feta cheese
- •¼ cup chopped fresh parsley, or as needed
Instructions
- Combine green bell pepper, tomato, onion, olive oil, olives, lemon juice, green onion, capers, garlic, sugar, salt, and pepper in a heavy pan over medium-high heat. Saute until all ingredients are slightly wilted, 5 to 10 minutes. Remove from heat and keep warm.
- Heat olive oil in a heavy pan over medium heat. Add snapper fillets to hot oil. Sprinkle Greek seasoning on top and cook for 2 to 3 minutes. Turn fish over and cook on the other side for 2 more minutes. Turn fish back to the original side and finish cooking until fish is tender and flakes easily with a fork, another 1 to 2 minutes.
- Pour still-hot Athenian sauce over fish just before serving. Sprinkle about 2 ounces feta cheese and 1 tablespoon of parsley over each portion.
Nutritional Facts
Per 4 servings
- Calories: 962
- Carbohydrate: 22g
- Fat: 66g
- Fiber: 3g
- Protein: 68g
- Sugar: 9g
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