Ingredients
• 2 to 3 large Spanish onions, sliced into rings
• 2 pounds Snapper fillets
• 4 green peppers, sliced into rings
• 1/2 cup Spanish olive oil
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup brown beef stock gravy
• 1 cup white Spanish wine
• 1 to 2 cloves garlic, minced
• Garnish recipe below (optional)
Preparation
Place onion rings in bottom of a 13 x 9 x 2-inch casserole; place fish on top of onions. Place pepper rings on top of fish. In a bowl mix together remaining ingredients; pour over casserole. Bake at 350 degrees for approximately 25 minutes. Serves 4.
Garnish
• 1/4 cup sliced toasted almonds
• 8 large shrimp, cooked and cleaned
• 9 pieces eggplant, breaded and fried
• fresh parsley sprigs
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