Creole Baked Snapper

Ingredients

• 0.3 teaspoon pepper black
• 0.5 cup celery chopped
• 0.5 teaspoon creole seasoning 
• 0.5 teaspoon thyme leaves dried
• 0.3 cup parsley fresh finely chopped
• 2  garlic cloves minced
• 0.5 cup bell pepper green chopped
• 2 teaspoons hot sauce 
• 1 tablespoon olive oil 
• 0.5 cup onion chopped
• 24 ounce snapper fillets red
• 0.3 teaspoon salt 
• 1.3 cups tomatoes coarsely chopped

Equipment

• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 40
2. Heat oil in a large nonstick skillet over medium-high heat. Saut bell pepper, celery, onion, and thyme 5 minutes or until onion just begins to brown. Stir in tomato and next 3 ingredients. Bring to a boil; cover, reduce heat, and simmer 2 minutes.
3. Remove from heat. Stir in hot sauce.
4. Arrange fish in a single layer in a 13 x 9-inch baking dish coated with cooking spray.
5. Sprinkle with Creole seasoning, and top with vegetables.
6. Bake at 400 for 15 minutes or until fish flakes easily when tested with a fork.
7. Sprinkle with parsley.