1/4 c. olive oil
1 c. chopped onion
1 clove garlic, minced
2 c. tomatoes with liquid
1 tsp. salt
1/4 tsp. pepper
2 lbs. red snapper fillets
1/4 c. sliced pimento stuffed olives
2 tbsp. capers

In a large skillet heat oil, cook onion and garlic until onion is soft, about 5 minutes. Add tomatoes, salt and pepper, cook another 5 minutes to blend flavors. Slightly chop tomatoes as they cook. Arrange snapper fillets in 3 quart baking dish.

Pour sauce over fish. Sprinkle fish with olives and capers. Bake at 350 degrees for 25 to 30 minutes, or until fish can be easily flaked with a fork. Serve with lemon wedges. Serves approximately 6.