Baked Red Snapper with Feta
2 fresh red snapper fillets (1¼ pounds each), skin removed
2 Tablespoons plus 2 Tablespoons olive oil
¼ cup minced onion
2 cloves garlic, minced
1 can (14½ ounces) whole tomatoes
½ cup tomato paste
2 Tablespoons capers, rinsed and drained
1 teaspoon dried oregano
¼ teaspoon crushed red pepper
¼ cup plus 2 Tablespoons chopped fresh parsley
Salt
Freshly ground pepper
4 ounces feta cheese, crumbled (1 cup)
1 Tablespoon ouzo liqueur
Preheat oven to 425 degrees. Pat fish fillets with a damp cloth. Heat 2 tablespoons oil in a medium saucepan over medium heat. Add onion and garlic. Cook, stirring, until onion is transparent. Add tomatoes, tomato paste, capers, oregano, red pepper flakes, ¼ cup parsley, salt and pepper. Cook 10 minutes.
Pour remaining 2 tablespoons oil into a baking dish. Add fish in a single layer. Pour tomato sauce over fillets. Bake 15 minutes. Sprinkle with feta. Bake 5 minutes. Sprinkle with ouzo and remaining 2 tablespoons chopped parsley. Serve piping hot. Serves 4 to 6.