BAKED RED SNAPPER 1 Tbsp. Olive oil (divided into 3 tsp.) 4 8oz red snapper fillets 1 medium onion, thinly sliced into rings 2 plum tomatoes, thinly sliced or chopped 1 green bell pepper, seeded and thinly sliced Preheat oven to 375. Brush a 13x9 inch baking dish with 1 tsp of the oil. Arrange fish fillets in the dish. Brush with the remaining 2 tsp. of oil. Arrange onion, tomatoes, and green pepper over the fish. Cover dish with foil. Bake until fish flakes easily with a fork, about 20 minutes. Makes 4 servings, 6 points per serving This works for any fish. For fish like salmon, you won't need the oil. DH didn't know he liked fish until I started making it this way. You can also substitute spoonfuls of salsa for the vegetables. Gives it a new tangy taste.