Red Snapper Orlando

1-1/2 pounds tomato
1-1/2 pounds red snapper fillet
1 1/4 teaspoons salt
1/8 teaspoon fresh ground black pepper
1/4 cup fresh lime juice, squeezed
2 tablespoons olive oil
1/4 cup fresh parsley, chopped
1 tablespoon oregano
3/4 teaspoon garlic clove, crushed


Use tomatoes held at room temperature until fully ripe. Core tomatoes; cut
into 1/4 inch thick slices (makes about 4 cups); set aside. Preheat oven to
400 degrees F. Season fillets on both sides with salt and black pepper. In a
13x9x2-inch baking dish place fillets 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 reserved tomatoes over fish. Bake
until fillets flake easily with a fork, 12 to 15 minutes. Sprinkle with
additional fresh parsley, if desired. Serve from baking dish.

Servings: 4
Home Cookin 4.8 Chapter: Fish And Seafood