Ingredients
4 red snapper fillets (6 ounces each)1/2 teaspoon salt1/4 teaspoon pepper1/4 cup white wine or chicken stock2 large tomatoes, seeded and chopped1 medium onion, chopped1/3 cup pitted green olives, chopped1 jalapeno pepper, seeded and minced2 tablespoons capers, drained2 garlic cloves, minced2 tablespoons olive oilHot cooked Israeli couscous and chopped fresh cilantro, optional
Preparation
Preheat oven to 375°. Sprinkle fillets with salt and pepper. Place in a greased 13x9-in. baking dish; drizzle with wine. Top with tomatoes, onion, olives, jalapeno, capers and garlic; drizzle with olive oil.
Bake 35-40 minutes or until fish flakes easily with a fork. If desired, serve with couscous and sprinkle with cilantro.
