2 (14 ounce) cans diced tomatoes with basil oregano and garlic, undrained
1/4 cup chopped fresh parsley
1/4 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
4 (4 -6 ounce) tilapia fillets
2 tablespoons fresh lemon juice
2/3 cup crumbled reduced-fat feta cheese
chopped fresh parsley (to garnish)
Directions:
1. Cook pasta;drain. Heat oven to 400°F. 2. Spoon tomatoes into shallow baking dish. Stir in parsley, oregano and crushed red pepper flakes. Put fish on tomatoes. Drizzle with lemon juice. Spoon some tomato mixture on fish. Sprinkle with feta. Bake 12-14 minutes, or until tomato mixture is bubbly and fish is opaque. Serve on pasta. Garnish with parsley.
