Philippine Red Snapper

• 1 large onion
• 1/2 green pepper
• 3 stalks celery
• 1 carrot
• 2 lb. red snapper fillets
• 2 Tbsp. lemon juice
• 1/2 tsp. salt
• 2 Tbsp. olive oil
• 1 (1 lb.) can tomatoes
• 2 Tbsp. ketchup
• 1/2 tsp. salt
• 1/8 tsp. pepper

1. Peel onion and chop fine.
2. Seed green pepper and chop.
3. Chop celery and carrot.
4. Place fish fillets on large plate.
5. Sprinkle with lemon juice and salt.
6. Let stand 30 minutes.
7. Place fillets in a 9 x 13-inch bake pan, discarding excess lemon juice.
8. Heat olive oil in 10-inch frypan over medium heat.
9. Saute onion, green pepper, celery and carrot 5 minutes, stirring with fork.
10. Add tomatoes, ketchup, salt and pepper.
11. Cover and simmer 30 minutes.
12. Pour vegetables over fillets.
13. Bake 35 minutes at 400u0b0.
14. Makes 6 servings.

onion, green pepper, stalks celery, carrot, red snapper, lemon juice, salt, olive oil, tomatoes, ketchup, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=38452 (may not work)