1.8 pounds baking potatoes peeled cut lengthwise into 12 wedges
4 bay leaves
2 inch rings bell pepper green
0.5 cup cooking wine dry white
0.5 cup parsley fresh minced
2 large garlic cloves minced
6 ounce grouper fillets
1.5 tablespoons juice of lemon fresh
1 tablespoon olive oil
2 cups onion chopped
0.1 teaspoon pepper
0.3 teaspoon salt
0.5 teaspoon salt
2.5 cups tomatoes seeded chopped
4 inch tomatoes
Equipment
frying pan
oven
baking pan
Directions
Preheat oven to 35
Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
Add onion; saut 7 minutes or until tender.
Add chopped tomato and next 5 ingredients (chopped tomato through garlic); reduce heat, and simmer, uncovered, 15 minutes or until liquid evaporates, stirring occasionally. Set aside.
Arrange fillets in a 13 x 9-inch baking dish coated with cooking spray.
Sprinkle lemon juice and 1/2 teaspoon salt over fillets, and top with onion mixture.
Place potato wedges over onion mixture, and drizzle with 1 tablespoon oil and 1/4 teaspoon salt. Top with tomato slices and bell pepper rings.
Bake, uncovered, at 350 for 1 hour and 20 minutes or until potatoes are tender.
Place 1 fillet and 6 potato wedges on each of 8 plates. Divide onion mixture evenly among each serving, and top each serving with 1 tomato slice and 1 bell pepper ring.
