red snapper fillets (6 to 8 oz., boneless and skinless)
2 cloves garlic, crushed
3 oz. olive oil
1/3 lb. onions, diced
1/3 lb. celery, diced
1/3 lb. mushrooms, chopped
1 lb. tomatoes, diced
1 1/2 oz. tomato paste
3/4 c. white wine (dry)
3/4 c. clam juice
2 tbsp. parsley, chopped
1/2 tbsp. oregano
1 tsp. orange peel, grated
Dash of cayenne pepper
Dash of salt and pepper
1 bay leaf

In large saucepan, heat olive oil and add garlic, onions, celery, and mushrooms. Saute vegetables until limp. Add tomatoes, tomato paste, wine, and clam juice. Bring to boil, then reduce to simmer. Add remaining ingredients, except fish. Simmer 30 minutes. Keep hot. Place fish portions in 6 individual casserole dishes. Top with sauce and bake in preheated 425 degree oven approximately 10 to 15 minutes or until fish flakes easily.

Note: May be baked in large baking dish, laying fish out side by side and topping with sauce. Bake the same. Garnish with lemon wedges.