1 1/2 - 2 lbs. red snapper or any other firm white fish
1 box cherry tomatoes
about 1 cup pitted black olives or to taste
2 cloves garlic
1 onion, chopped
1/4 to 1/2 lb feta cheese, or to taste

Coat fish lightly with mayo or olive oil and lay in a shallow baking
dish. Put in a 350F oven to bake. While fish is cooking, saute
onion until translucent, add garlic, tomatoes, and olives and cook
just until tomatoes collapse. Just before fish is done, top with
crumbled feta and cook just until cheese softens/melts. Top with
veggies and serve.

Ingredients
Butter
2 Lemons
Olive Oil
Pepper
Salt
4 pounds of Snapper


Instructions
How to Cook:

I like to bake the fish standing upright in a baking dish (the fish that is not me :-) & cooking time will vary a bit depending on the size.
Pre heat the oven on high setting while the fish is prepared.
Put a long skewer length wise through the fish or one from each end if you only have short skewers these are used to hold the fish off the bottom of the baking tray so check position before sticking them through.
Stand the fish up in a large baking tray so its belly is off the bottom of the tray. Use a small bowl or a lemon under the fish in its belly cavity to support it.
Rub the fish all over with olive oil then sprinkle with pepper & salt.
Place a couple pieces of butter on the fish's dorsal fin then drape a piece of foil LOOSELY over the top of the fish.
Turn the oven down to moderate & put the fish in. Let it bake for about 40 mins & check if it is cooked through with the point of a knife or a skewer.
If it is OK, place it back in the oven & turn off the heat & leave it there for about 10 mins.
Remove & place on a serving plate.
Cooking times vary a bit depending on your oven & size of fish. It is important to leave the fish in the oven for 10 minutes as it makes the fish juicier & tasty.