Snapper Veracruz

4 (4 oz) Snapper fillets
1 tbsp olive oil
1 small red onion, sliced
1 medium bell pepper, thinly sliced (yellow makes for a colorful dish)
1 tbsp garlic, crushed
1/2-1 jalapeño, seeded and chopped
2 small Roma tomatoes, diced
juice from 2 limes (approx. 1/4 cup)
1/2 tsp dried oregano
1 bay leaf
1 lime, sliced

Sauté onion, bell pepper, garlic, and jalapeño in olive oil until crisp-tender.

Spray a shallow baking dish with cooking spray and place snapper fillets in it. Pour vegetable mixture over the snapper and top with diced tomatoes, lime juice, oregano, bay leaf, and sliced lime.

Cover tightly with foil and bake at 325 degrees for 25-30 minutes or until fish begins to flake. During last 5 minutes, cook uncovered and add liquid if needed.

Can also be done on the grill wrapped in foil.

Makes 4 servings. 1 Serving = 1 fillet + 1/4 of vegetables.

Number of Servings: 4

Recipe submitted by SparkPeople user CRUZ4U.