- 1/2 cup olive oil
- 4 medium onions, chopped
- 4 cloves garlic, minced
- 1 cup chopped celery
- 1 small green pepper, chopped
- 5 medium tomatoes, peeled and quartered
- 1 cup water
- 1 teaspoon dried whole oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (2-pound) dressed snapper
- 1 tablespoon olive oil
- Watercress (optional)
How to Make It
Combine first 10 ingredients in a large skillet. Cook over medium heat 15 minutes or until vegetables are tender.
Rinse fish thoroughly in cold water; pat dry, and place in a greased 13- x 9- x 2-inch baking pan. Brush fish with 1 tablespoon olive oil. Spoon vegetable mixture over fish. Bake, uncovered, at 325° for 45 minutes or until fish flakes easily when tested with a fork.
Transfer fish to a serving platter; spoon vegetables around fish. Garnish with watercress, if desired. Serve immediately.