Serves 4-6.
1-1/2 lb red snapper filet (or other flaky white fish)
1 rib celery, sliced thin
1 medium onion, sliced into thin rings
16 oz chopped canned tomato
12 each Kalamata and green olives, pitted and chopped
1/2 cup dry white wine
1 tsp herbes de provence
1/2 tsp red pepper flakes
Olive oil for drizzling
Juice of 1/2 lemon
Preheat oven to 350°F. Layer the bottom of a 9x13-inch baking dish with onion and celery. Top with fish filet. Pour the wine over the fish and sprinkle on the tomatoes, olives, herbes de Provence and red pepper flakes. Drizzle with olive oil, cover and bake for 20 minutes. Uncover, pour on the lemon juice, and bake, uncovered, 15 minutes more. Serve over rice.