Tilapia with Feta and Tomatoes

This was very good. The recipe calls for 2 tablespoons of lemon juice, but it was a little over-powering, so I think 1 tablespoon would be fine. Also, I couldn't find spinach fettucine, so I used spinach rotini.

INGREDIENTS
1 pound fresh or frozen Tilapia
1 14 1/2-oz can low sodium tomatoes, undrained
8 green onions, thinly sliced
2 tablespoons lemon juice
1 teaspoon dried Italian seasoning
1/4 teaspoon black pepper
Nonstick cooking spray
3 cups hot cooked spinach fettucine
2 tablespoons crumbled feta cheese

DIRECTIONS
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 4 serving size pieces. Set aside. For sauce, in a large skillet combine undrained tomatoes, green onions, lemon juice, Italian seasoning, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 8 to 10 minutes or until nearly all the liquid has evaporated. Coat a 2-quart square baking dish with cooking spray. Arrange fish in prepared dish, tucking under any thin edges. Spoon the sauce over the fish. Cover and bake in a 350 degree oven for 20-25 minutes or until fish flakes easily when tested with fork. Serve fish and sauce on top of fettucine. Sprinkle with feta cheese.

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