"A tangy, easy recipe for almost any firm-fleshed fish fillets: red snapper, sea bass, grouper. Adaptable for sole, flounder, tilapia, and other thin fillets by adjusting cooking time. Serve with white rice or couscous, and a salad or steamed broccoli."

Original recipe yield: 4 servings.
INGREDIENTS:
        2 tablespoons olive oil
        1/2 small onion, diced
        2 cloves garlic, minced
        5 whole canned tomatoes, drained and
        chopped
        2 tablespoons capers, chopped
        1/2 cup sliced black olives, drained
        1/4 teaspoon crushed red pepper flakes
        1/2 tablespoon chopped fresh parsley
        1 pound red snapper fillets
        1 tablespoon fresh lemon juice
DIRECTIONS:

1. Preheat oven to 400 degrees F

2. In a medium skillet, heat olive oil and saute onion until tender, about 5 minutes. Add garlic, and saute for 1 minute. Stir in tomatoes, capers, black olives, red pepper flakes, and parsley. Bring to a boil, and simmer for 10 minutes.

3. Spread 1/2 cup of the sauce in a 11x7 inch baking dish, and arrange the snapper fillets in a single layer in the dish. Drizzle lemon juice over the fillets, and then pour the remaining sauce over all.

4. Bake for 15 minutes for 1/2 inch thick fillets, or 30 minutes for 1 inch thick fillets. Baste once with the sauce while baking. Snapper is done when it flakes easily with a fork.