Ingredients:
- 3 medium sweet onions, sliced into rings
- 2 pounds Red Snapper fillets
- 4 medium bell peppers, a combination of green and red, along with other colors, if possible
- 1/2 cup Spanish olive oil
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 cup beef broth
- 1 cup Spanish white wine or dry white wine
- 1 to 2 cloves garlic, minced
- toasted almonds*
- fresh parsley sprigs
Preparation:
Place sliced onions in bottom of a 13 x 9 x 2-inch baking dish; arrange red snapper fillets over onions. Slice bell peppers into rings then arrange over red snapper fillets. Combine olive oil, salt, pepper, beef broth, white wine, and garlic; pour over fish. Bake at 350 ° for 25 to 30 minutes.Garnish with toasted almonds and fresh parsley sprigs.
Serves 4 to 6.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
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