2 lb. fresh snapper fillets, skinned
1/2 c. chopped onion
1 tbsp. cooking oil
1 tbsp. tomatoes (cut up)
3 lemon slices (halved)
3 tbsp. snipped parsley
1 clove minced garlic
1 tsp. chicken bouillon
3/4 tsp. dried thyme
1/4 tsp. ground allspice
3/4 tsp. ground red pepper
1/8 tsp. saffron (crushed)
2 tbsp. cold water
4 tsp. cornstarch
Hot cooked rice

Cut fish into 6 or 8 portions. Pat dry n paper towels. In 13x9x2 inch baking dish, cook onion in oil on high 2 minutes or until tender, stirring once. Stir in tomatoes, lemon slices, parsley, garlic, bouillon, thyme, allspice, red pepper and saffron. Cook covered at high for 7 minutes. Add fish. Cook covered at medium high for 10 minutes or until fish flakes easily with fork.

Giving dish 1/2 turn once, transfer fish to serving platter. Blend cold water and cornstarch. Stir into tomato mixture. Cook uncovered at high for 4 minutes or until thick and bubbly. Stir after each minute. Serve with hot cooked rice.