4 lg. potatoes, thinly sliced
1 lg. onion, thinly sliced
1/4 c. celery, chopped
1/3 c. olive oil
Salt and pepper to taste
2 lbs. red snapper fillets
4 lemon slices
1 zucchini, sliced
1/2 c. dry white wine
1/2 tsp. dill
1/2 tsp. parsley
1 lg. tomato

Preheat your oven to 375 degrees. Heat oil in a large skillet over a medium high heat. Add potatoes, onions, salt, and pepper. Cover skillet and cook about 20 minutes. Stir occasionally. In the bottom of a 13 x 9 inch glass baking dish, arrange 4 lemon slices. Place the snapper fillets skin-side up on the lemon slices. Top the fillets evenly with zucchini, tomatoes, dill, and parsley. Pour the wine over the mixture. Spoon the potato mixture with cooking liquid over the top. Cover with aluminum foil. Bake for 30 minutes or until the vegetables are tender. This serves 4.