2 ozs. Feta cheese, crumbled
Cooking spray preferably olive oil
1 Tbsp. olive oil
1 cup chopped onion
1 clove garlic, minced
3 tomatoes, seeded and chopped
1/4 cup Chablis or other dry wine
1 tsp. dried oregano
1/4 tsp. salt
1/8 tsp. pepper
6 (1/4 lb.) red snapper fillets
2 Tbsps. chopped parsley
1 Tbsp. chopped ripe olives

Place Feta cheese in a colander and rinse under cold water 1 minute; set aside to drain. Coat a large skillet with cooking spray. Add olive oil and saute onion and garlic until tender. Stir in tomatoes, wine, oregano, salt, and pepper. Bring to a boil, reduce heat and simmer uncovered 20 minutes. Rinse fillets with cold water and pat dry. Place in 13 x 9 inch baking dish coated with cooking spray. Spoon sauce over fillets. Bake uncovered at 350 degrees for 15 minutes or until fish flakes easily. Sprinkle reserved cheese, parsley, and olives over fillets and serve immediately. Garnish with lemon twists and parsley if desired. Serves 6.