BAKED RED SNAPPER

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4          pounds red snapper
1/2       tablespoon olive oil
1/2       tablespoon butter
1          medium chopped onion
3          sticks chopped celery
1          medium chopped green bell pepper
4          cloves crushed garlic
1          teaspoons sugar
1          tablespoon Worcestershire
1/2       cup white wine
8          fluid ounces tomato sauce
1/2       teaspoon Creole seasoning
pinch    salt
pinch    black pepper, fresh ground

Season the fish and place in an ovenproof dish. Melt the olive oil and butter and sauté the onions, celery, green bell pepper and garlic for 5 - 8 minutes. Add the tomato sauce, Worcestershire sauce and season to taste. Cook slowly for one hour. Heat the oven to 300 degrees F. Pour the wine over the fish and then the sauce. Place in the oven with a small piece of aluminum foil loosely on top. Cook for one hour, basting occasionally. Serve with rice or mashed potatoes as a main dish.

Notes:Excellent source of Vitamin C and B12.
Good source of Vitamin B6.

Serves 8
Prep Time: 0:20
Baking Time: 0:20
Total Calories 85
Protein 10g
Carbohydrate 6g
Fat 2g
Cholesterol 18mg
Dietary Fiber 1g
%Calories from Fat 24%

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