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Greek Red Snapper

2 1/2 to 3 lbs. red Snapper
1 medium onion, chopped
1/2 green pepper, chopped
2 to 3 cloves garlic
16 oz. whole tomatoes, sliced up
1/2 cup cooking wine
2 Tbsp. parsley
1/4 basil
10-12 pitted Greek olives

Saute onion, pepper, and garlic in hot oil. Add tomatoes; simmer 15 minutes.

Brush a shallow baking dish with olive oil and place fish in dish with wine; pour over top. Pour hot tomato mixture over fish. Dot with a little butter. Bake at 350 F for 45 minutes to 1 hour.

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