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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Mediterranean Catch

Source: dLife

Fish topped with a tomato and feta cheese salsa.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	378.3

Total Carbs	5.0 g

Dietary Fiber	1.4 g

Sugars	2.0 g

Total Fat	6.3 g

Saturated Fat	2.0 g

Unsaturated Fat	1.6 g

Potassium	1486.1 mg

Protein	69.9 g

Sodium	306.8 mg

Dietary Exchanges 6.3 Fat, 0.8 Vegetables, 0.3 Meat, 9.4 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each large onion 1.0
1 each large green bell peppers 1.0
1 each roma tomatoes 1.0
1 tbsp minced garlic 2.0
2 lb red snapper 1.0
1 pinch salt and pepper 1.0
1 tsp oregano leaves 0.5
0 1/2 cup Cheese, feta, crumbled 1.0
1 tbsp chopped parsley

Directions

Preheat the oven to 375 degrees F.
Using a large skillet coated with nonstick cooking spray, sauté the onion and green pepper over medium heat until tender, about 5 minutes, and add the tomato slices and garlic, stirring for several more minutes.
Arrange the fish in a single layer in a 3-quart oblong baking dish coated with nonstick cooking spray, and season with salt and pepper, and sprinkle with the oregano, and spoon the vegetable mixture over the seasoned fish, and sprinkle with feta.
Bake for 20 to 25 minutes, or until the fish flakes easily with a fork, and sprinkle with the parsley . Serve immediately.