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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 tablespoon olive oil |
2 cups chopped onion |
2 1/2 cups chopped seeded tomato |
1/2 cup minced fresh parsley |
1/2 cup dry white wine |
1/8 teaspoon pepper |
4 bay leaves |
2 large garlic cloves, minced |
8 (6-ounce) snapper or grouper fillets |
vegetable cooking spray |
1 1/2 tablespoons fresh lemon juice |
1/2 teaspoon salt |
4 medium peeled baking potatoes (about 1 3/4 pounds), each cut lengthwise into 12 wedges |
1 tablespoon olive oil |
1/4 teaspoon salt |
8 (1/2-inch-thick) slices tomato |
8 (1/4-inch-thick) rings green bell pepper |
Directions:
1. Preheat oven to 350°.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add onion; sauté 7 minutes or until tender. Add chopped tomato and next 5 ingredients (chopped tomato through garlic); reduce heat, and simmer, uncovered, 15 minutes or until liquid evaporates, stirring occasionally. Set aside.
3. 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 1/4 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.
4. 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.
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