2 red snapper fillets (about 1 1/2 pounds)
2 medium tomatoes, thinly sliced
1 small white onion, thinly sliced
1 8 ounce carton sliced mushrooms
1 3 ounce tub H-E-B Great Catch cajun splash
Heat oven to 450 degrees. Spray a 9 x 13-inch baking dish with non-stick spray.
Cut tomatoes into 1/4-inch thick slices. Slice onion thinly.
Cut each fillet into 2 portions. Lay fillets in baking dish, skin-side down; drizzle splas
h over fish and season with salt and pepper. Lay tomato slices around fish. Top fish and t
omatoes with onions and mushrooms. Season vegetables with salt and pepper.
Bake 15 to 20 minutes or until fish turns from translucent to opaque (white) and just begi
ns to flake when tested with a fork. Remove from oven and serve hot.