3 bell peppers, 2 onions, 3-4 fillets of snapper, 2 cloves of garlic, 0.75 cup of beef broth, 1 cup of Spanish white wine, 0.50 cup of olive oil, 1 tsp salt and an 1/8 tsp of pepper, rice
Slice all of the onions and lay them in the bottom of an 9x13 casserole pan. Lay the fillets of fish on top of the onions. Slice the bell peppers and mix all of the colors to make it mixed up and place all of the peppers on top of the fish. In a separate bowl, whisk olive oil, garlic, broth, wine, salt, and pepper together. Once mixed, pour over the fish/peppers/onion mixture. Bake for 25 minutes and serve over rice.