2-1\/4 pounds red snapper or other lean white fish fillets
\nCooking spray
\n3 T. lemon juice
\n1\/3 C. dry breadcrumbs
\n1\/3 C. chopped green olives
\n1 T. olive oil
\n2 tsp. dried oregano
\n1 tsp. bottled minced garlic
\n1\/4 tsp. white pepper
\n1 (2.25-ounce) can chopped ripe olives, drained
\n6 lemon wedges<\/p>\n
Preheat oven to 450\u00b0F. Arrange fish in a 13×9 inch baking dish coated with cooking spray; sprinkle with lemon juice. Combine the breadcrumbs and the next 6 ingredients (breadcrumbs through ripe olives); stir until moist. Spread the olive mixture evenly over fillets, pressing firmly to coat. Bake at 450\u00b0F for 12 minutes or until fish flakes easily when tested with a fork. Serve fish with lemon wedges.<\/p>\n
Yield: 6 servings
\nServing size: 5 oz. fish<\/p>\n
Calories: 229
\nFat: 6.7g
\nFiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
2-1\/4 pounds red snapper or other lean white fish fillets Cooking spray 3 T. lemon juice 1\/3 C. dry breadcrumbs 1\/3 C. chopped green olives 1 T. olive oil 2 tsp. dried oregano 1 tsp. bottled minced garlic 1\/4 tsp. white pepper 1 (2.25-ounce) can chopped ripe olives, drained 6 lemon wedges Preheat oven to 450\u00b0F. Arrange fish in a 13×9 inch baking dish coated with cooking spray; sprinkle with lemon juice. Combine the breadcrumbs and the next 6 ingredients…<\/p>\n