MEDITERRANEAN SNAPPER

2 medium onions, sliced medium thick
3 mediuim cloves garlic, chopped
1/2 cup plus 1 tbsp chicken or vegetable broth, divided use
1 (15 oz) can diced tomatoes
2 tbsp fresh lemon juice
1/4 cup chopped black olives (optional)
1 tbsp capers (optional)
1/2 cup chopped fresh basil
2 tsp chopped fresh rosemary
2 tsp chopped fresh thyme
1 lb snapper fillets, line of bones cut out, cut into 2 inch pieces
salt and cracked black pepper to taste
red chili flakes to taste

Heat 1 tbsp broth in a 10-12 inch stainless steel braising pan, or skillet. Saute onion over medium heat for about 5 minutes in broth, until translucent.

Add garlic and continue to sauté for another minute.

Add rest of broth, diced tomatoes, and lemon juice. Bring to a simmer on high heat. Once it starts to simmer reduce heat to medium and simmer for about 5 minutes.

Add herbs, olives, capers and snapper filets; cover and simmer for about 5 minutes, depending on how thick the fish is. Season with salt and pepper to taste.

Serve snapper mixed with tomato herb sauce.

Servings: 4