1. Preheat oven to 350°. 2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. 3. Add onion; sauté 7 minutes or until tender. 4. Add chopped tomato and next 5 ingredients; reduce heat and simmer, uncovered, 15 minutes or until liquid evaporates, stirring occasionally. 5. Set aside. 6. Arrange fillets in a 13x9-inch baking dish coated with cooking spray. 7. Sprinkle lemon juice and 1/2 teaspoon salt over fillets and top with onion mixture. 8. Place potato wedges over onion mixture and drizzle with 1 tablespoon oil and 1/4 teaspoon salt. 9. Top with tomato slices and bell pepper rings. 10. Bake, uncovered, at 350° for 1 hour and 20 minutes or until potatoes are tender. 11. Place 1 fillet and 6 potato wedges on each of 8 plates. 12. Divide onion mixture evenly among each serving and top each serving with 1 tomato slice and 1 bell pepper ring. ---------------------------------------------------------------------------
Nutrition
Ingredients
