Psari Plaki ( Greek Red Snapper)

• 1 tablespoon olive oil
• 2 cups chopped onions
• 2 1/2 cups chopped seeded tomatoes
• 1/2 cup minced fresh parsley
• 1/2 cup dry white wine
• 1/8 teaspoon pepper
• 4 bay leaves
• 2 garlic cloves, minced
• 8 (6 ounce) red snapper fillets
• 1 1/2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 4 medium peeled baking potatoes, each cut lengthwise into 12 wedges
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 8 slices tomatoes (1/2-inch thick)
• 8 slices green bell peppers (1/4-inch thick)

1. Preheat oven to 350u0b0.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
3. Add onion; saute 7 minutes or until tender.
4. Add chopped tomato and next 5 ingredients; reduce heat and simmer, uncovered, 15 minutes or until liquid evaporates, stirring occasionally.
5. Set aside.
6. Arrange fillets in a 13x9-inch baking dish coated with cooking spray.
7. Sprinkle lemon juice and 1/2 teaspoon salt over fillets and top with onion mixture.
8. Place potato wedges over onion mixture and drizzle with 1 tablespoon oil and 1/4 teaspoon salt.
9. Top with tomato slices and bell pepper rings.
10. Bake, uncovered, at 350u0b0 for 1 hour and 20 minutes or until potatoes are tender.
11. Place 1 fillet and 6 potato wedges on each of 8 plates.
12. Divide onion mixture evenly among each serving and top each serving with 1 tomato slice and 1 bell pepper ring.

olive oil, onions, tomatoes, fresh parsley, white wine, pepper, bay leaves, garlic, red snapper, lemon juice, salt, baking potatoes, olive oil, salt, tomatoes, green bell peppers

Taken from www.food.com/recipe/psari-plaki-greek-red-snapper-10559 (may not work)