La Zarza Baked Snapper

Named after a baked snapper dish made at a small eatery in La Zarza, Spain, which recently closed. In honor of this eatery, I give you a hearty baked snapper fit for anyone.

Ingredients:

5 six ounce Red Snapper filets

3 medium sweet onions, sliced into thin rings

4 medium bell peppers, sliced into rings

1/2 cup Spanish olive oil

1 teaspoon salt

1/8 teaspoon pepper

3/4 cup beef broth

1 cup Pinot Noir

1 to 2 cloves garlic, minced

1 teaspoon Toasted almonds

2 sprigs of parsley

Non-stick cooking spray

Ok, so:

In a bowl, whisk the olive oil, beef broth, salt, pepper, pinot noir, and garlic together into a well-mixed sauce. In a medium baking dish, at least two inches in depth, spray a light layer of non-stick cooking spray. Place the sliced onions at the bottom of the dish and top the onions with the red snapper filets. Arrange the sliced bell peppers over the salmon. Pour the previously prepared sauce over the onions, snapper, and peppers. Bake this for about 25-30 minutes at 350 degrees. When done, garnish with the toasted almonds and parsley sprigs.