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Baked Red Snapper

1 lb. chopped tomato
8 (6 oz.) red Snapper Fillets
1 1/2 tsp. lemon juice and salt
Olive oil
1 large onion, chopped
2 garlic, minced
Chopped parsley, bay leaf, pepper, salt
1/2 cup dry white wine
4 potatoes, peeled and sliced
2 tomatoes, sliced
1 green pepper, sliced

Arrange fish in baking pan. Sprinkle with lemon juice and salt. Heat oil in pan. Add onion and garlic and saute until tender. Add chopped tomatoes, parsley, wine, bay leaf and pepper. Simmer until thickened. Pour over fish. Bury potato spears in mixture. Top with tomato slices and pepper. Bake at 350 F for 30 minutes.

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