| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Fish | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Fresh tomatoes (3 large) |
| 4 | Red snapper fillets; about 1-1/2 pounds total | |
| 1 1/4 | ts | Salt |
| 1/8 | ts | Ground black pepper |
| 1/4 | c | Freshly squeezed lime juice |
| 2 | tb | Olive or vegetable oil |
| 1/4 | c | Chopped fresh parsley |
| 1 | tb | Oregano leaves |
| 3/4 | ts | Crushed garlic |
INSTRUCTIONS
Use fully ripe tomatoes. Core tomatoes; cut into 1/4-inch slices; set aside. Preheat oven to 400 degrees. Season filets on both sides with salt and black pepper. In a 13x9x2-inch baking dish, place filets in a single layer skin side down. In a small bowl combine lime juice, oil, parsley, oregano and garlic; pour over fish. Turn fish skin side up; arrange tomato slices over fish. Bake until filets flake easily with a fork, 12-15 minutes. Sprinkle with additional fresh parsley, if desired. Serve from baking dish. Serves 4. "TOMATO LOVERS RECIPES", FLORIDA TOMATO COMMITTEE From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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