2 pounds red snapper fillets
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1/2 teaspoon chili pepper flakes
2 tablespoons olive oil
2 bell peppers, sliced into thin strips
1 medium onion, sliced
15 oz can of tomato sauce
Heat the oil in a large, deep skillet over medium high heat.
Add the sliced peppers, onion, and garlic. Sauté until tender, about 10 minutes. Add the tomato sauce oregano and chili flakes. Bring to a low boil.
Season the fish with the salt and pepper. Lower the heat to a simmer. Nestle the fillets into the sauce, cover the pan and poach the fish for 8-10 minutes until they are cooked gh. Gently transfer the fillets to serving dishes and spoon the the sauce over the fillets.
Boiled Potatoes with Lemon and Parsley
3 lbs. medium Yukon Gold potato Ed, quartered
1 teaspoon salt, plus more for seasoning if needed
4 tablespoon butter
2 tablespoons lemon juice
1/4 cup chopped fresh parsley
Place the potatoes in a large saucepan, add water to cover and the 1 teaspoon of salt. Bring to a boil,, lower the heat, cover and cook until just tender, about 15 minutes.
Drain potatoes and add return to the saucepan. Add the butter and toss gently until the butter melts. Add the lemon juice and parsley. Add more salt if you prefer.
Add a side of cooked green peas.