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SNAPPER VERACRUZ

6 8-ounce snapper fillets
melted butter
salt and pepper

1 tablespoon chopped garlic
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup diced tomato
2 tablespoons tomato paste
1/4 cup sliced green olives
1/2 cup olive oil
1/2 cup Chablis wine
1 teaspoon oregano
1/2 cup water

Saute onion and garlic in olive oil until soft Add all remaining
ingredients, mix well. Bring to boil and simmer 10 minutes

Place fish fillets on a baking pan, skin side down.
Baste fish with melted butter. Sprinkle with salt and pepper. Pour
2 cups veracruz sauce over snapper filets. Bake at 350F for 15 to
20 minutes, until fish flakes easily. Serve. Servings: 6

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