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| Mediterranean Snapper with Cheesy Scalloped Potatoes |
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| You will need 6 calamata olives sliced, 1 can diced tomatoes with herbs and garlic (drained), 1 lemon, 1/4 cup crumbled tomato/basil feta cheese. |
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| In about 1 Tbsp of oil, place fish skin-side up to cook on medium heat about 2 to 3 minutes. Flip fish and squeeze lemon over fish. Top with tomatoes and olives, cook 2- 3 minutes. |
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| Top with feta. Cover and cook for 2 more minutes. Fish is done when it is opaque and flakes easily. ( You may need to adjust cooking times and temps based on the type of fish and thickness). |
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| Delicious! Pair it with a nice light white wine and its a Win! |
La Bonne Vie Y'all!
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