Creole Baked Snapper

• 1 tablespoon olive oil
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/2 teaspoon dried thyme
• 1 1/4 cups coarsely chopped tomato
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 garlic cloves, minced
• 2 teaspoons hot sauce
• Cooking spray
• 4 (6-ounce) red snapper fillets
• 1/2 teaspoon Creole seasoning
• 1/4 cup finely chopped fresh parsley

1. Preheat oven to 400u0b0.
2. Heat oil in a large nonstick skillet over medium-high heat. Saute bell pepper, celery, onion, and thyme 5 minutes or until onion just begins to brown. Stir in tomato and next 3 ingredients. Bring to a boil; cover, reduce heat, and simmer 2 minutes. Remove from heat. Stir in hot sauce.
3. Arrange fish in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with Creole seasoning, and top with vegetables. Bake at 400u0b0 for 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley.

olive oil, green bell pepper, celery, onion, thyme, tomato, salt, black pepper, garlic, hot sauce, cooking spray, red snapper, creole seasoning, fresh parsley

Taken from www.myrecipes.com/recipe/creole-baked-snapper (may not work)