BAKED RED SNAPPER

• 1 Tbsp. Olive oil (divided into 3 tsp.)
• 4 8oz red snapper fillets
• 1 medium onion, thinly sliced into rings
• 2 plum tomatoes, thinly sliced or chopped
• 1 green bell pepper, seeded and thinly sliced

Preheat oven to 375. Brush a 13x9 inch baking dish with 1 tsp of the oil. Arrange fish fillets in the dish. Brush with the remaining 2 tsp. of oil. Arrange onion, tomatoes, and green pepper over the fish. Cover dish with foil. Bake until fish flakes easily with a fork, about 20 minutes.

Makes 4 servings, 6 points per serving

This works for any fish. For fish like salmon, you won't need the oil. You can also substitute
spoonfuls of salsa for the vegetables. Gives it a new tangy taste.