Red Snapper With Olives
|Red snapper||2 1⁄2 Pound (Or 2 Small Ones)|
|Onions||2 Large, thinly sliced|
|Tomatoes||2 Large, peeled, seeded, chopped|
|Green bell pepper||1 , cut into strips|
|Garlic||4 Clove (20 gm), thinly sliced (Small Clove)|
|Finely chopped parsley||3 Tablespoon|
|Fresh oregano||1 Teaspoon|
|Kalamata olives||25 , pitted|
|Dry white wine||1 Cup (16 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
Preheat oven to 380 degrees.
Oil baking dish large enough to hold fish.
Rinse fish inside and out and pat dry.
Sprinkle inside and out with salt and pepper.
Combine onions, tomatoes, green pepper, garlic, parsley and oregano in bowl; mix well.
Spread half the mixture in prepared baking dish.
Place fish in baking dish; top with remaining tomato mixture.
Sprinkle with olives.
Drizzle with wine and olive oil.
Bake for 30 minutes or until fish flakes easily, basting several times.