Baked red snapper with tomatoes & olives

Ingredients

Quantity		Ingredient
6		6-ounce red snapper or tilapia fillets
¼	cup	Extra-virgin olive oil
4		Sprigs fresh thyme
3		Tomatoes; peeled, seeded and chopped
½	cup	Coarsely chopped green olives
¼	teaspoon	Dried hot red pepper flakes
2		Cloves garlic; minced
½	cup	Finely chopped red onion
1	tablespoon	Fresh lime juice

Directions

rrom: Rebecca Radnor <japlady@...> Date: 6 Dec 1994 14:54:30 -0500 Preheat the oven to 400 degrees. Oil lightly a shallow baking dish large enough to hold the fillets in one layer. In a bowl stir together the oil, the thyme, the tomatoes, the olives, the red pepper flakes, the garlic, the onion, and the lime juice. In the prepared baking dish arrange the fillets, skin sides down, season them with salt, and spoon the tomato mixture over them. Bake the fish, uncovered, in the middle of the oven 15 to 20 minutes, or until it just flakes. Serves 6.

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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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