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Baked Red Snapper


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  • 1 tablespoon olive oil, divided
  • 4 (8-oz) red snapper fillets
  • 1 medium onion, thinly sliced into rings
  • 2 plum tomatoes, thinly sliced
  • 1 green bell pepper, seeded and thinly sliced



Step 1

Preheat oven to 375 F. Brush 13x9-inch baking dish with 1 teaspoon of the oil. Arrange fish fillets in dish; brush with remaining 2 teaspoons oil. Arrange onion over fish; top with tomatoes and bell pepper. Cover dish with foil; bake until fish flakes easily with a fork, about 20 minutes.

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