Ingredients

　　Four 8-ounce red snapper fillets, 1/2 inch thick

　　1 teaspoon salt

　　1/2 teaspoon pepper

　　1 tablespoon Worcestershire sauce

　　1 cup chopped onions

　　1 chopped green bell pepper

　　1/2 cup (1 stick) butter

　　1 cup freshly grated Parmesan

　　Season the fish with the salt, pepper, and Worcestershire sauce. Spread the onions and pepper in a 13 × 9 × 2-inch metal baking pan and place the fish on top. Dot the fish with butter. Bake in a 350-degree oven for 8 minutes, then baste with the pan juices. Cook for 8 minutes longer, basting again. Bake for a final 8 minutes, continuing to baste with the juices. Cover the fish with Parmesan and place under the broiler until the cheese browns. To serve, spoon the vegetables over the fish.

　　Paula Deen's Kitchen Classics