Oven Baked Red Snapper

• 1 medium onion, sliced and separated into rings
• 2 Tbsp. olive oil
• 1 1/2 lb. red snapper (1/2-inch thick)*
• 1 1/2 c. sliced fresh mushrooms
• 1 (7 1/2 oz.) can whole tomatoes, drained and cut up
• 1/8 tsp. pepper
• 1/3 c. white wine
• 1/2 tsp. salt (optional)
• 1/8 tsp. garlic powder
• 1/2 tsp. oregano leaves
• 1 Tbsp. chopped parsley

1. Cook the onion rings in the olive oil over medium heat until tender-crisp (about 5 minutes).
2. In a 13 x 9-inch baking pan, layer onion rings, red snapper and sliced mushrooms.
3. Combine in a small bowl the tomatoes, pepper, white wine, salt and garlic powder.
4. Spoon tomato mixture evenly over fish and vegetables. Sprinkle with the oregano leaves and chopped parsley.
5. Bake at 350u0b0 until fish flakes easily at thickest part, 20 to 30 minutes.

onion, olive oil, red snapper, mushrooms, tomatoes, pepper, white wine, salt, garlic powder, oregano, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=539257 (may not work)