Baked grouper makes for a simple but elegant meal,

These easy tasty options are perfect for a busy week

BAKED GROUPER

EASY ENTERTAINING: This baked grouper was a hit with our guests. Serve it with corn on the cob and a Caprese salad. On a large platter, arrange tomato and fresh mozzarella slices and fresh basil leaves, alternating and overlapping them. Drizzle with extra- virgin olive oil and balsamic vinegar. Season with coarse salt and pepper. Add sourdough bread. For dessert, prepare refreshing fresh fruit parfait with Prosecco. Cut 1 cantaloupe in half and remove seeds. With a melon baller, scoop melon into small balls and place in a bowl. Add 1 cup each blueberries, raspberries and blackberries and toss gently. To serve, spoon fruit into stemmed dessert dishes. Pour Prosecco over fruit. Garnish with mint sprigs; serve immediately.

Ingredients

2 tablespoons olive oil 2 small onions, cut into 6 wedges 1 green bell pepper, cut into strips 3/ 4 cup fresh or canned crushed tomatoes 5 tablespoons no- salt- added tomato paste Water ( if needed) Coarse salt and pepper to taste 1 1/ 2 pounds skinless grouper fillet, cut into 3- inch pieces 1 teaspoon lemon pepper 2 to 3 pinches cayenne pepper

Makes 6 servings Preparation time: 15 minutes Cooking time: 40 to 45 minutes

Heat oven to 350 degrees. Heat oil in a large nonstick skillet on medium. Add onions and bell pepper; cook and stir 10 minutes or until softened. Stir in crushed tomatoes and tomato paste; cover, reduce heat to low and simmer 10 minutes, stirring often or until onions are very soft. ( If mixture becomes too thick, thin with some water.) Season with salt and pepper to taste.

Put fillets in a 9- by- 13- inch baking dish, folding under thin ends. Season with lemon pepper, cayenne pepper and salt to taste. Add tomato sauce and bake 20 to 25 minutes or until fish is opaque throughout. Serve.