4 6oz red snapper fillets
1 jar salsa
2 bay leaves
1/4 cup minced red onion
1 tbsp fresh parsley, chopped
Optional - 1 tbsp
Preheat oven to 425°F. Spread 3 tablespoons salsa in bottom of 15x10x2-inch glass baking dish. Arrange fish atop sauce. Sprinkle fish lightly with salt and pepper and top with red onion and bay leaves. Spoon remaining sauce over. Bake uncovered until fish is just opaque in center, about 18 minutes. Using long spatula, transfer fish with sauce to plates.
Sprinkle with fresh parsley and garnish with a lime wedge.
We love to serve this with a simple mashed plantain, but rice or a crisp salad would work equally well. Sauvignon Blanc or Pinot Gris would be our wine suggestions, whilst a chilled Dos Equis or Pilsner would be just the job if you're in the mood for a cold one.