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Red Snapper Cacciatore




Source of Recipe


Jo Gainey
2 lbs snapper (or sole)
3 stems celery, cut on an angle--about 1 inch pieces.
1 each red and green pepper, pared and julienned
2 lb. medium mushrooms, washed and wiped dry, stems removed and
choppped--keep caps whole
1½ cups LC tomato sauce
1 cup shredded mozarella cheese
1/2 cup parmesan cheese

Saute the mushrooms in a little olive oil. Remove from skillet and set
aside.
Add red and green peppers, saute 'til soft. Remove peppers and saute the
celery.

While veggies are cooking, rinse fish in cold water and pat dry.
Place fish in non-stick sprayed 13x9 baking pan, cover with sauted veggies
and LC tomato sauce. Cover with foil. Bake at 325º for 35 minutes or until
fish will flake easily with a fork.

Mix Mozarella and parmesan and sprinkle over fish, brown under broiler, or
just bake at 400° until the cheeses are melted.

Variation: make some spaghetti squash and put the fish and sauce over it.

Serves 5-8.