Baked Red Snapper

• 2 pounds red snapper fillets cut into 8 serving sized pieces
• 1 cup milk
• 1 teaspoon oregano dried
• 1 medium onions sliced
• 2 tablespoons olive oil or vegetable oil
• 1/2 cup olives ripe, pitted
• 1/4 cup white wine dry
• 1/4 cup lemon juice
• 2 tablespoons capers
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups tomatoes chopped
• 2 each garlic cloves finely chopped
• 1 x cilantro
• 1 slices lemon

1. Place fish fillets in a shallow non-metallic dish or large zipper bag.
2. Mix milk and oregano together and pour over the fish.
3. (Optional: add a drop or two of oregano oil, if available).
4. Cover and refrigerate at least 1 hour.
5. In a skillet over medium-heat, cook the onion until translucent.
6. Stir in the remaining ingredients except the fish.
7. Bring to a simmer, uncovered.
8. Simmer until thickened, about 15 minutes.
9. Pre-heat the oven to 350F (180C).
10. Drain the fish fillets and pat dry.
11. Place 1 piece of fish on each of eight 12-inch squares of heavy duty aluminum foil.
12. Spoon some tomato mixture onto the fish.
13. Fold foil over the fish and seal securely.
14. Place the foil packets in an ungreased jelly roll pan to prevent mishap in case one of the packets leaks out any juices.
15. Bake until fish flakes easily with a fork, about 30 minutes.
16. Serve with snipped fresh cilantro and lemon wedges if desired.

red snapper, milk, oregano, onions, olive oil, olives, white wine, lemon juice, capers, cumin, salt, black pepper, tomatoes, garlic, cilantro, lemon

Taken from recipeland.com/recipe/v/baked-red-snapper-3931 (may not work)