THREE PEPPER SNAPPER
One way to develop a recipe is to think of things that you have liked from other dishes, and experiment! This method of baking fish came together much that way. As long as you have a cabinet stocked with staple items that you use frequently (peppers, onions, olive oil, veggie stock, and wine), you can just play with variations of a dish and create your own. We'll lend you this one for a springboard!
Yield: 4 Servings
Ingredients
• 3 medium sweet onions, sliced crosswise into rings
• 1 pound red snapper fillets
• 2 medium red bell peppers, sliced crosswise into rings
• 2 medium green bell peppers, sliced crosswise into rings
• 1 tablespoon extra-virgin olive oil
• 1/8 teaspoon freshly ground black pepper, to taste
• 3/4 cup vegetable stock*
• 1/2 cup dry white wine
• 1 to 2 garlic cloves, minced
• Fresh parsley sprigs, to garnish
*preferably using Rapunzel's Vegan, No Salt Added Vegetable Bouillon
Directions
Preheat the oven to 350 degrees F.
Place the sliced onions in bottom of a 13 x 9 X 2-inch baking dish; arrange the red snapper fillets over the onions. Then arrange the bell pepper rings over the fillets.
Combine the olive oil, pepper, bouillon, white wine, and garlic and pour over the fish.
Bake for 25 to 30 minutes.
Garnish with fresh parsley sprigs; toasted slivered almonds could be another topping variation.
Nutrition
Each serving contains approximately: Calories 202, Fat calories 49, Fat 5g, Saturated fat 0.8g, Cholesterol 31mg, Protein 20g, Carbohydrate 18g, Dietary fiber 4g, Sodium 86mg, Omega-3 fatty acids 0.35g
Allowances: 3/4 fat + 3 proteins + 1/2 vegetable
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