- 4 plum tomatoes, chopped
- 1/4 cup finely chopped onion
- 1/4 cup orange juice
- 3 tablespoons dry white wine
- 1 large garlic clove, minced
- 1 teaspoon grated orange peel
- Pinch of saffron threads
- 12 ounces (2 small or 1 large) 3/4-inch-thick red snapper fillet
- 1 teaspoon olive oil
- Preheat oven to 400°F. Combine first 7 ingredients in 9-inch square baking dish. Bake 15 minutes.
- Top hot tomato mixture with snapper. Brush snapper with oil. Season with salt and pepper. Cover and bake until fish is just cooked through, approximately 20 minutes. Serve.