Source: dLife

Baked snapper topped with a sauteed onion mixture and Parmesan cheese.

Servings

24 oz red snapper , 6 (4-ounce) fillets (or 6 (4-ounce) cod fillets)
0.5 tsp ground tarragon
0.25 tsp salt
0.25 tsp black pepper
1 cooking spray
1 medium onions
0.25 lb fresh mushroom slices
3 tbsp Margarine, 80% fat , melted
1 medium tomatoes , seeded and chopped
0.25 cup Ketchup, low sodium
2 tbsp grated Parmesan cheese

1 Preheat oven to 500 degrees F.
2 Rinse the fillets thoroughly in cold water and pat them dry with paper towels.
3 Sprinkle the fillets with tarragon, salt, and pepper, and then place in a 13x9x2-inch baking dish coated with cooking spray.
4 Bake uncovered for 10 to 12 minutes, or until the fish flakes easily with a fork.
5 In a large skillet, sauté the mushrooms and onion in the margarine until the vegetables are tender.
6 Remove from the heat and stir in the tomato and ketchup.
7 Remove the fillets from the oven and drain off the juices.
8 Evenly spoon the onion mixture over each fillet, and sprinkle the top with cheese. Broil about 4 inches from the heat until the cheese begins to melt. Serve immediately.

If you are not comfortable broiling, merely lower your oven heat to 350 degrees F and bake the fillets for an additional 2 minutes.