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Title: Snappy Snapper
Categories: Fish Main
Yield: 4 Servings
| 1 | lb | Skinned and boned rockfish fillets |
| 1 | Lime | |
| 1 | sm | Bell pepper |
| 1 | sm | Onion |
| 1 | ts | Olive oil |
| 1 | Clove garlic, minced | |
| 14 1/2 | oz | Italian-style stewed tomatoes |
| 1 | tb | Drained canned capers |
| Chopped parsley |
Rinse fish. Arrange in 1 layer in a shallow 2 to 2 1/2 quart casserole. Squeeze lime juice over fish. Bake, uncovered, at 350øF until fish is opaque but still moist-looking in thickest part, 15 to 20 minutes.
Stem and seed pepper. Slice pepper and onion. In a 10 to 12 inch frying pan, stir oil, onion, pepper and garlic over high heat until onion is lightly browned, about 5 minutes. Add tomatoes with juice, and capers. Bring to a boil. Simmer, uncovered, over medium heat until liquid evaporates, about 10 minutes. Spoon juice from baked fish into tomato mixture. Boil, uncovered, until liquid evaporates, about 1 1/2 minutes. Spoon over fish. Sprinkle with parsley.
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