Red Snapper with Chunky Tomato-Bell Pepper Sauce

• 2 tablespoons olive oil
• 3 large garlic cloves, pressed
• 1/2 cup dry white wine
• 1 1/2 cups purchased marinara sauce
• 3/4 cup chopped roasted jar-packed red bell peppers
• 1/4 cup sliced fresh basil
• 2 6- to 8-ounce red snapper fillets

1. Preheat oven to 400F.
2. Heat 1 tablespoon oil in heavy medium skillet over medium heat.
3. Add garlic and saute 1 minute.
4. Add wine and bring to boil.
5. Add marinara sauce, roasted peppers and half of basil and cook until reduced to thick sauce, stirring occasionally, about 5 minutes.
6. Season to taste with salt and pepper.
7. (Sauce can be prepared 1 day ahead.
8. Cover and refrigerate.
9. Reheat before continuing.)
10. Pour remaining 1 tablespoon oil into small baking dish.
11. Add fish; turn to coat.
12. Season with salt and pepper.
13. Spoon sauce over fish.
14. Bake just until cooked through, about 20 minutes.
15. Sprinkle remaining basil over and serve.

olive oil, garlic, white wine, purchased marinara sauce, red bell peppers, fresh basil

Taken from www.epicurious.com/recipes/food/views/red-snapper-with-chunky-tomato-bell-pepper-sauce-73 (may not work)