So easy and so delicious!
4 Servings

  • 4 tbsp Spanish olive oil
  • 4 cloves garlic
  • 2 large yellow onions
  • 3 sweet green peppers, not bell peppers
  • 1 26 oz can crushed tomatoes
  • salt and pepper to taste
  • a pinch of nutmeg
  • 2 bay leaves
  • 2 lbs snapper fillets

Slice 1 onion into thin rings and seed the peppers and cut into strips. Pour 2 tbsp olive oil into a large frying pan and heat to medium. Sauté the onion and peppers. Add the crushed tomatoes, salt, pepper and a pinch of nutmeg. Add the bay leaves. Cook for about 30 minutes.
While the tomato sauce is cooking, prepare the fish and pan. Cut the other onion into julienne strips and lightly fry in a pan. Grease a baking dish or casserole dish with a bit of olive oil and spread the strips around on the bottom of the dish. Flour the fish fillets and cut into 3-4 inch pieces. Place fish in baking dish. Cover fish with tomato sauce, spreading evenly.
Preheat oven to 350F degrees. Place in oven and bake until the fish is tender, 20-30 minutes.