The fish can be served on top of the vegetables along with rice pilaf and garnished with parsley. Salmon or chicken breast can be used in place of red snapper.

Nutrition Facts
Serving Size3 ounces red snapper with ¼ cup vegetables
Calories193
Total Fat11 g
Total Carbohydrate3 g
Protein22 g
Servings and Times
Servings4
Ingredients and Preparation
IngredientsMeasures
Olive oil2 tablespoons
Medium onion, chopped1
Red pepper, chopped½ cup
Carrots, cut in strips½ cup
Garlic, minced1 clove
Dry white wine½ cup
Red snapper fillet¾ pound
Large tomato, chopped1
Pitted ripe olives, chopped2 tablespoons
Crumbled feta cheese or low-fat ricotta cheese2 tablespoons
  1. Directions
  2. In a large skillet, heat olive oil over medium heat. Add onion, red pepper, carrot, and garlic. Sauté 10 minutes. Add wine and bring to boil. Push vegetables to one side of the pan.
  3. Arrange fillets in a single layer in center of skillet. Cover. Cook for 5 minutes.
  4. Add tomato and olives. Top with cheese. Cover. Cook for 3 minutes, or until fish is firm but moist.
  5. Transfer fish to serving platter; garnish with vegetables and pan juices.