Baked Snapper in Spicy Tomato Sauce

Source: dLife

This spicy dish adds a Mexican flair to your table, combining fish with tomatoes, olives, and jalapeno peppers.

Nutrition Facts
Makes 6 servings
Amount Per Serving
Calories	320.3
Total Carbs	16.3g
Dietary Fiber	4.6g
Sugars	10g
Total Fat	3.4g
Saturated Fat	0.7g
Unsaturated Fat	2.7g
Potassium	1,373.7mg
Protein	53.1g
Sodium	242.8mg
Dietary Exchanges 2 1/2 Vegetable, 7 Very Lean Meat
See the Detailed Nutritional Analysis
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12 oz medium onions , thinly sliced (11/2 cups)
2 tbsp minced garlic
1 cup red bell peppers, sliced , thinly
0.5 cup fresh chopped celery
2 oz Pimientos, canned, whole , sliced
1 oz whole jalapeno pepper , seeded, minced
1 tbsp capers , drained
29 oz Tomatoes, stewed, unsalted, canned , 2-14.5 oz cans
0.25 tsp fennel seed
24 oz red snapper , 6- 4oz fillets

1 Preheat oven to 400 degrees F.
2 Spray a 13 x 9 x 2 inch baking dish with nonstick cooking spray and set aside.
3 Spray a large nonstick pan with nonstick cooking spray and heat over medium high heat until hot.
4 Add onion and garlic, and cook until tender, about 5 minutes.
5 Add red peppers, celery, olives, jalapeno peppers, and capers, cook 10 minutes, stirring often.
6 Add tomatoes and fennel seeds and cook uncovered for 15 more minutes.
7 Place fillets in coated baking dish and spoon tomato mixture on top, bake until fish flakes easily with a fork, about 15 minutes.

You can use any other white fish such as sole or flounder in this recipe also.