Oven-Roasted Snapper With Vegetables

• 1 (4 lb.) red snapper, cleaned and scaled
• 3/4 c. dry white wine
• sea salt or kosher salt
• 1 lemon, sliced crosswise in 1/4-inch slices
• 1/2 c. + 2 Tbsp. olive oil
• 2 lb. small new potatoes, peeled and sliced thin (1/4 inch)
• 2 medium onions, coarsely chopped
• 1 large red bell pepper, sliced in 1/4-inch strips
• 1 large green pepper, sliced in 1/4-inch strips
• 1 tsp. saffron threads, crumbled
• 1 medium tomato, sliced crosswise 1/2 inch thick
• 2 Tbsp. dry bread crumbs

1. Soak saffron in wine, mixed with bread crumbs.
2. Rinse fish inside and out and pat dry with paper towels.
3. With a sharp knife, make 3 deep vertical slashes, almost to the bone, on both sides of fish.
4. Sprinkle a little salt over each lemon slice and press a slice into each of the slashes.
5. Tuck remaining lemon slices into the belly cavity.

red snapper, white wine, salt, lemon, potatoes, onions, red bell pepper, green pepper, saffron threads, tomato, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=439515 (may not work)