Ingredients:
1 tablespoon olive oil
2 cups chopped onions
2 1/2 cups chopped seeded tomatoes
1/2 cup minced fresh parsley
1/2 cup dry white wine
1/8 teaspoon pepper
4 bay leaves
2 garlic cloves, minced
8 (6 ounce) red snapper fillets
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
4 medium peeled baking potatoes, each cut lengthwise into 12 wedges
1 tablespoon olive oil
1/4 teaspoon salt
8 slices tomatoes ( 1/2-inch thick)
8 slices green bell peppers ( 1/4-inch thick)
Directions:
Preheat oven to 350F.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
Add onion; saute 7 minutes or until tender.
Add chopped tomato and next 5 ingredients; reduce heat and simmer, uncovered, 15 minutes or until liquid evaporates, stirring occasionally.
Set aside.
Arrange fillets in a 13×9-inch baking dish coated with cooking spray.
Sprinkle lemon juice and 1/2 teaspoon salt over fillets and top with onion mixture.
Place potato wedges over onion mixture and drizzle with 1 tablespoon oil and 1/4 teaspoon salt.
Top with tomato slices and bell pepper rings.
Bake, uncovered, at 350F for 1 hour and 20 minutes or until potatoes are tender.
Place 1 fillet and 6 potato wedges on each of 8 plates.
Divide onion mixture evenly among each serving and top each serving with 1 tomato slice and 1 bell pepper ring.
Servings: 8
Time preparation: 20 min.
Time total: 100 min.