Ingredients:
4 (6 ounce) red snapper fillets
1 1/2 teaspoons fresh lemon juice
1 tablespoon vegetable oil
1/2 cup chopped green bell peppers
1/2 cup chopped onions
1/2 cup dry white wine
1 tablespoon chopped fresh parsley
1/2 teaspoon dried basil, crumbled
1/2 teaspoon cayenne pepper
fresh ground pepper
1 cup chopped tomatoes
1/4 cup grated parmesan cheese
1/8 teaspoon favorite hot pepper sauce
prepared cooked rice ( , to serve on the side)
Directions:
Preheat oven to 350’F.
Sprinkle the fillets with lemon juice.
Heat oil in a skillet over med-low heat.
Stir in the bell peppers and onions and cook until softened, about 5 minutes.
Add the fillets and cook 1 minute per side.
Leaving fillets in the skillet, add the wine, parsley, basil, cayenne and pepper.
Cover and simmer 2 minutes.
Transfer to an ovenproof glass baking dish.
Spoon tomatoes over the fish.
Sprinkle with Parmesan cheese and hot pepper sauce.
Bake in oven until fish is opaque, about 8 minutes.
Serve immediately with rice.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.