2 tbsp. olive oil
1 c. chopped onion
1 clove minced garlic
1 can tomatoes, drained, coarsely chopped (16 oz.)
1 tsp. salt
1/4 tsp. pepper
1 1/2 lb. red snapper fillets
1/4 c. sliced pimento stuffed Spanish green olives

In large saucepan cook onion and garlic in olive oil until tender. Add tomatoes, salt and pepper; stir well. In 2 1/2 quart baking dish arrange snapper fillets. Pour sauce mixture over fillets. Sprinkle with olives. Bake at 350 degrees about 30 minutes or until fish begins to flake. For a snappier dish try sliced jalapenos instead of olives.