Baked Red Snapper
- 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
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.