Ingredients
1large green bell pepper,diced
1medium tomato,ripe, diced
1medium yellow onion,diced
4ozGreek extra-virgin olive oil
4ozKalamata olives,pitted, sliced
2ozlemon juice
1green onion,chopped
1tbspcapers
1tbspfresh garlic,minced
1tbspsugar
½tbspsalt
½tbspground black pepper
2ozGreek extra-virgin olive oil
4red snapper fillets,(10 oz)
2ozGreek seasoning
8ozfeta cheese,(1 package)
¼cupfresh parsley,chopped, or as needed
Preparation
Combine the 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 for 5 to 10 minutes until all the ingredients are slightly wilted. Remove from the heat and keep warm.
Heat the olive oil in a heavy pan over medium heat. Add the snapper fillets to the hot oil. Sprinkle the Greek seasoning on top and cook for 2 to 3 minutes.
Turn the fish over and cook on the other side for 2 more minutes. Turn the fish back to the original side and finish cooking for another 1 to 2 minutes, until the fish is tender and flakes easily with a fork.
Pour the still-hot Athenian sauce over the fish. Sprinkle about 2 ounces of feta cheese and 1 tablespoon of parsley over each portion.
Serve and enjoy!
