Red Snapper Puttanesca

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4 red snapper fillets, about 4 oz (125 g) each

1 tablespoon lemon juice

1/4 teaspoon ground black pepper

2 teaspoons olive oil

1 onion, diced

3 garlic cloves, peeled and minced

3 large tomatoes, peeled and chopped

8 Ni├žoise olives, pitted and sliced

2 tablespoons drained capers

1 tablespoon minced anchovies

1/4 cup (1/3 oz/10 g) chopped fresh basil

1 tablespoon chopped fresh oregano

1 bay leaf

1/4 cup (1/3 oz/10g) chopped fresh flat-leaf (Italian) parsley

1/2 lemon, cut into 4 wedges

4 fresh flat-leaf (Italian) parsley sprigs

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