Fish

Snapper with Fennel, Tomatoes, and Olives is for Dinner.

Snapper with Fennel, Tomatoes, and Olives takes 5 minutes to prepare.

Snapper with Fennel, Tomatoes, and Olives takes 30 minutes to cook.

Snapper with Fennel, Tomatoes, and Olives makes 2 servings.

The ingredients for Snapper with Fennel, Tomatoes, and Olives are:

1 T. olive oil
1 bulb fennel, cored and diced (green stems, too)
1 C. canned diced tomatoes
12 - 15 green olives with pimentos, sliced
salt and pepper to taste
2-6oz fillets of red snapper, or similar fish, de-boned and skin removed
1 oz. reduced fat feta cheese

Here is how you make Snapper with Fennel, Tomatoes, and Olives:

Preheat oven to 400 degrees. Heat 1 T. olive oil over medium heat in an oven-safe casserole dish or skillet. Add fennel, salt, and pepper, saute for 5 minutes. Add tomatoes and olives, cook 5 minutes more. Place fish fillets on top of vegetables (in a single layer) and transfer dish to oven for 15 - 20 minutes, until fish flakes easily and is opaque. To serve, place fish fillet on plate or in bowl, and spoon vegetables on top. Top each serving with 1/2 ounce of crumbled feta.Number of Servings: 2Recipe submitted by SparkPeople user ALIFIT.

The nutritional information for Snapper with Fennel, Tomatoes, and Olives is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 399.6

• Total Fat: 15.0 g
• Cholesterol: 84.9 mg
• Sodium: 1,270.7 mg
• Total Carbs: 14.0 g
• Dietary Fiber: 3.8 g
• Protein: 49.7 g

The dietary needs meet for Snapper with Fennel, Tomatoes, and Olives is Low Carb