Baked Tomato Snapper

4 snapper fillets, 4-6 oz each, washed and patted dry
1 medium onion, chopped
1/2 cup chopped green bell pepper
1/2 cup sliced mushrooms
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1-16 oz can stewed tomatoes
Himalayan Crystal Salt and pepper to taste (optional)

Preheat oven to 375° F (190° C). Lay fish fillets in a 9"x13" baking dish and cover with the chopped vegetables. Sprinkle the herbs over the vegetables and top with tomatoes. Bake for 30-40 minutes, until fish is opaque inside and the sauce has thickened a bit. Sprinkle with salt and pepper, if using, and serve hot.

Cooking Time: 30-40 minutes
Nutritional Breakdown (per serving):
Calories 349
Fat 2.0 grams
Protein 45 grams
Sodium 855 mg
Carbohydrates 34 grams
Cholesterol 73 mg
Saturated Fat 0.1%
Calories Fat 8%