BAKED RED SNAPPER
1 Tbsp. Olive oil (divided into 3 tsp.)
4 8oz red snapper fillets
1 medium onion, thinly sliced into rings
2 plum tomatoes, thinly sliced or chopped
1 green bell pepper, seeded and thinly sliced
Preheat oven to 375. Brush a 13x9 inch baking dish with 1 tsp of the oil. Arrange fish fillets in the dish. Brush with the remaining 2 tsp. of oil. Arrange onion, tomatoes, and green pepper over the fish. Cover dish with foil. Bake until fish flakes easily with a fork, about 20 minutes.
Makes 4 servings
This works for any fish. For fish like salmon, you won't need the oil. DH didn't know he liked fish until I started making it this way. You can also substitute spoonfuls of salsa for the vegetables. Gives it a new tangy taste.
1 Tbsp. Olive oil (divided into 3 tsp.)
4 8oz red snapper fillets
1 medium onion, thinly sliced into rings
2 plum tomatoes, thinly sliced or chopped
1 green bell pepper, seeded and thinly sliced
Preheat oven to 375. Brush a 13x9 inch baking dish with 1 tsp of the oil. Arrange fish fillets in the dish. Brush with the remaining 2 tsp. of oil. Arrange onion, tomatoes, and green pepper over the fish. Cover dish with foil. Bake until fish flakes easily with a fork, about 20 minutes.
Makes 4 servings
This works for any fish. For fish like salmon, you won't need the oil. DH didn't know he liked fish until I started making it this way. You can also substitute spoonfuls of salsa for the vegetables. Gives it a new tangy taste.
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