Red Snapper, Italian Style
1 1/2 pounds red snapper fillets
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried Italian seasoning
1/2 teaspoon chili pepper flakes
2 tablespoons olive oil
2 bell peppers, sliced into thin strips
1 medium onion, sliced
35 oz can of Italian peeled tomatoes
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 tomatoes, Italian seasoning, 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.
Add a side of cooked green peas and mashed potatoes.