BAKED RED SNAPPER

1 Tbsp olive oil, divided
4 (8 oz each) red snapper fillets
1 medium onion, sliced into rings
2 plum tomatoes, thinly sliced
1 green bell pepper, thinly sliced and seeded

Preheat oven to 375F. Brush 13x9-inch baking dish with 1 tsp oil.

Arrange fillets in pan and brush with remaining oil. Arrange onion over fish; top with tomatoes and bell pepper.

Cover dish with foil and bake 20 minutes or until fish flakes easily with a fork.

Weight Watchers Points = 7 per serving
Source: Weight Watchers Travelling Show