4 Tbs. extra virgin olive oil
1 small onion diced
2 cloves garlic, chopped finely
32 oz. canned chopped tomatoes
1 cup dry white wine
2 Tbs. capers
1/2 cup Kalamata olives, sliced
1 tsp. crushed red pepper flakes
1 Tbs. Italian parsley, chopped
1 lemon, squeezed
2 Tbs. fresh basil, julienned
1 pound Red Snapper Fillets
Preheat oven to 400 degrees. In a medium saucepan, heat olive oil. Add onion and sauté until tender, about 5 minutes. Add garlic and red pepper flakes and sauté for 30 seconds. Stir in white wine, tomatoes, capers, olives. Bring to a boil the reduce heat and simmer for 10 minutes. Remove from heat and add lemon juice, parsley and basil.
Spread 1/2 the sauce in a 11x7 inch baking dish and, arrange the snapper filets evenly on the top of the sauce. Pour over the remaining sauce. Bake for 25 to 30 minutes, basting a couple of times while cooking.