Red Snapper Veracruz Style

1/4 cup olive oil
1 cup chopped onion
1 clove garlic, minced
2 cups (16-ounce can) tomatoes with liquid
1 teaspoon salt
1/4 teaspoon pepper
2 pounds red snapper filets
1/4 cup sliced pimento-stuffed olives
2 tablespoons capers
Lemon wedges

1. Heat oil in a large skillet.  Cook onion and garlic in hot oil until onion is soft (about 5 min-utes).  Add tomatoes, salt, and pepper and cook about 5 minutes to blend flavors; slightly chop tomatoes as they cook.

2. Arrange red snapper filets in a 3-quart baking dish.  Pour sauce over fish.  Sprinkle with olives and capers.

3. Bake at 350°F. for 25 to 30 minutes, or until fish can be flaked easily with a fork.  Serve with lemon wedges.

Yields about 6 servings

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