Recipe - Baked Red Snapper With Tomatoes And Olives

6 6ounce red snapper or
tilapia fillets
One fourth cup Extravirgin olive oil
4 Sprigs fresh thyme
3 Tomatoes; peeled, seeded and
chopped
One half cup Coarsely chopped green
olives
One fourth teaspoon Dried hot red pepper flakes
2 Cloves garlic; minced
One half cup Finely chopped red onion
1 tablespoon Fresh lime juice

rrom: Rebecca Radnor japlady@nwu.edu 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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/FISH

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