4 plum tomatoes, chopped
1/4 C. finely chopped onion
1/4 C. orange juice
3 T. dry white wine
1 large garlic clove, minced
1 tsp. grated orange peel
Pinch of saffron threads
12 oz. (2 small or 1 large) 3/4-inch-thick red snapper fillet
1 tsp. olive oil

Preheat oven to 400°F. Combine first 7 ingredients in 9-inch square baking dish. Bake 15 minutes. Top hot tomato mixture with snapper. Brush snapper with oil. Season with pepper. Cover and bake until fish is just cooked through, approximately 20 minutes. Serve.