Easy Red Snapper Vera Cruz

• 6 8 oz. red snapper fillets
• salt and pepper to taste
• 2 Tbsp. olive oil
• 1 small onion
• 4 plum tomatoes, diced
• 1 tsp. dried oregano
• 2 cloves garlic, minced
• 1 dried bay leaf
• 1/4 cup sliced pimento- stuffed green olives
• 2 Tbsp. fresh lime juice
• 1/4 Cup dry white wine
• 1 or 2 jalapeno peppers, minced
• 2 Tbsp. chopped cilantro
• 1 medium green pepper, cut into strips
• 1 medium yellow pepper, cut into strips
• 1 medium red pepper, cut into strips

1. Rinse snapper fillets, pat dry with paper towels.
2. Place fillets in a large glass baking dish or pan.
3. Season the fish with salt and pepper.
4. Set aside.
5. Heat olive oil in large skillet until hot over medium-high heat.
6. Add the onion, green, red and yellow peppers, tomatoes, oregano and garlic.
7. Cook and stir until vegetables are tender.
8. Add the bay leaf, olives, lime juice, white wine and jalapeno.
9. Stir to combine vegetables.
10. Pour vegetable mixture over fish and season with salt and pepper.
11. Bake at 350 until fish flakes easily, about 15 to 20 minutes.
12. Sprinkle with cilantro.
13. Serve with white or yellow rice.

red snapper, salt, olive oil, onion, tomatoes, oregano, garlic, bay leaf, green olives, lime juice, white wine, jalapeno peppers, cilantro, green pepper, yellow pepper, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=85354 (may not work)