Fish Espanola

• 2 lb. red snapper
• 1/2 c. diced celery
• 1/4 c. chopped green pepper
• 1/4 tsp. coarse black pepper
• 1 Tbsp. sugar
• 1/2 tsp. thyme
• 2 cloves crushed garlic
• 2 Tbsp. olive oil
• 2 Tbsp. flour
• 1 lb. peeled tomatoes
• 1 tsp. salt
• 1/4 tsp. rosemary
• 1 1/2 Tbsp. finely chopped parsley
• 1 Tbsp. lemon juice
• 2 Tbsp. sherry

1. Grease 9 x 13-inch baking dish and arrange fish fillets. Saute celery, green pepper and garlic in oil until tender.
2. Add flour and blend.
3. Add tomatoes, breaking up as you stir.
4. Add remainder except for sherry; bring to boil.
5. Reduce heat and simmer for 10 minutes or until thickened.
6. Remove from heat and add sherry.
7. Pour mixture over fish and bake uncovered at 425u0b0 for about 12 minutes.
8. Serves 4 to 6 persons.

red snapper, celery, green pepper, coarse black pepper, sugar, thyme, garlic, olive oil, flour, tomatoes, salt, rosemary, parsley, lemon juice, sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1021035 (may not work)