From my Grandma Sarah, I learned how to make this delicious sauce that is tasty over any fish or on chicken as well. Chop 1 green pepper, 1/2 onion, and as much garlic as you'd like (I used about 10 cloves) and combine with a can of diced or stewed tomatoes (or chopped fresh tomatoes if they're in season) and sautee over medium heat in a couple tablespoons of olive oil. Add sun dried tomatoes if desired as well as salt, pepper and any other spice you'd like to try. Arrange the fish in a baking dish (I always put aluminum foil in first to avoid a messy cleanup) and sprinkle with salt and pepper. Pour sauce over fish and bake at 350 until the fish is cooked. The length of time will depend a lot on the thickness of your fish. For this red snapper, which was quite thick (bought frozen from Trader Joe's), it took about 40 minutes. I served this with quinoa and it turned out well. Somehow I neglected to take a photo of the finished product. Just think of the second photo on top of the first!
Red snapper fillets, defrosted and sprinkled with pepper and sea salt.