Red Snapper With Vegetable Sauce
|Chopped onion||1 Cup (16 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped carrot||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Cooking oil||2 Tablespoon|
|Canned tomatoes||28 Ounce, cut up (1 Can)|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Snipped dill||2 Tablespoon|
|Snipped parsley||1 Tablespoon|
|Red snapper||5 Pound, dressed, head and tail left on|
|Lemon juice||2 Tablespoon|
|Cooking oil||1 Tablespoon|
In saucepan cook onion, celery, green pepper, carrot, and garlic in oil for 5 minutes.
Add undrained tomatoes, wine, dill, parsley, and 1 teaspoon salt.
Simmer, covered, 15 minutes.
Mean while, drizzle inside of fish with lemon juice; sprinkle with salt and pepper.
Place fish in a large baking pan; brush with cooking oil.
Pour sauce over fish.
Cover with foil.
Bake at 350° for 45 minutes.
Remove foil; continue baking till fish flakes easily when tested with a fork, 10 to 15 minutes more.