Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Fresh tomatoes (3 large) |
| 4 \N | Red snapper fillets; about 1-1/2 pounds total |
| 1¼ teaspoon | Salt |
| ⅛ teaspoon | Ground black pepper |
| ¼ cup | Freshly squeezed lime juice |
| 2 tablespoons | Olive or vegetable oil |
| ¼ cup | Chopped fresh parsley |
| 1 tablespoon | Oregano leaves |
| ¾ teaspoon | Crushed garlic |
Use fully ripe tomatoes. Core tomatoes; cut into ¼-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, .