Red Snapper With Sauteed Onions, Peppers And Tomatoes

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Parade Magazine
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1 Tbsp plus 2 tsp extra virgin olive oil

1 medium onion, sliced into thin half-moons

1 small green bell pepper, cored and cut into ½-inch wide strips

2 garlic cloves, finely chopped

¾ tsp salt

½ tsp freshly ground black pepper

2 large tomatoes cut in eighths

Four 5- to 6- oz red snapper filets

4 thin lemon slices

1 Tbsp chopped fresh parsley

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