Greek Red Snapper
|Olive oil||1 Tablespoon|
|Chopped onion||2 Cup (32 tbs)|
|Seeded chopped tomato||2 1⁄2 Cup (40 tbs)|
|Minced parsley||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Garlic cloves||2 Large, minced|
|Snapper/Grouper fillets||48 Ounce (Eight 6 Ounce Pieces)|
|Vegetable cooking spray||1 Tablespoon|
|Lemon juice||1 1⁄2 Tablespoon|
|Peeled baking potatoes||1 3⁄4 Pound, each cut lengthwise into 12 wedges (4 Medium Pieces)|
|Tomato slices||8 (1/2-Inch-Thick)|
|Green bell pepper rings||8 (1/4 Inch Thick)|
Preheat oven to 350°.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat until hot.
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.
Arrange fillets in a 13 x 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 14 teaspoon salt.
Top with tomato slices and bell pepper rings.
Bake, uncovered, at 350° for 1 hour and 20 minutes or until potatoes are tender.
Place 1 fillet and 6 potato wedges on each of 8 plates.
Spoon onion mixture evenly over each serving, and top each serving with 1 tomato slice and 1 bell pepper ring.