Snapper Creole

1 large onion, chopped
1/2 c celery, chopped
1 bell pepper, seeded/chopped
1/4 olive oil
1 can (16 oz) crushed tomatoe
1 can (8oz) tomatoe sauce
1/2 c of water
1/2 c dry wine
2 tbsp chopped parsley
2 medium bay leaves
pinch of dried basil
1/4 tsp oregano
2 garlic cloves, minced
hot sauce to taste
3 -4 pounds of fresh snapper fillets
2 tbsp butter
lemon wedgies for garnish

In a medium saucepan, saute oinion, celery, and bell pepper in olive
oil
until tender. Add tomatoes and next 9 ingredients, cover and simmer
for
about 1 hour. Preheat oven to 400 degrees. Place fish in a greased
pan.
Season fish w/ salt and pepper. Dap w/ butter and bake for 15 mins.
Reudce
oven to 350 degrees and pour the tomatoe mixture over fish. Bake for
30
mins. garnish w/ lemon wedgies.

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