ENTREE: Pacific Red Snapper Veracruz

1 lb. Rockfish (Pacific red snapper)
2 Tbsp. olive oil
1 small onion, thinly sliced
1 cup tomatoes, diced
1 bell pepper (red, green, or yellow), thinly sliced
3 cloves garlic, minced or pressed
1 tsp. jalapeño or serrano chile, chopped (or to taste)
1/2 tsp. oregano
1 bay leaf
1/4 tsp. salt and pepper
Juice of 2 lemons, 1 lemon sliced

Garnish
Sliced avocado
Cilantro sprigs

Place Pacific red snapper fillets in shallow baking dish. Sauté onion, bell pepper, and garlic in olive oil until vegetables are limp. Add herbs, salt, pepper, tomatoes, and lemon juice. Pour this mixture over fish and arrange lemon slices over top. Cover tightly and bake at 325 degrees F for 25-30 minutes, just until fish turns opaque in center and begins to flake. During last 5 minutes, check for doneness and add liquid if needed. Continue to bake uncovered until fish is done.

Serves 4.
Sauvignon Blanc.

Nutrition (per serving): Calories 224; Protein 28 g; Carbo. 7 g; Fat 9 g; Cholesterol 50 mg; Sodium 227 mg