Recipe - Red Snapper Orlando

1 One half pound Fresh tomatoes (3 large)
4 Red snapper fillets; about
1One half pounds total
1 One fourth teaspoon Salt
1/8 teaspoon Ground black pepper
One fourth cup Freshly squeezed lime juice
2 tablespoon Olive or vegetable oil
One fourth cup Chopped fresh parsley
1 tablespoon Oregano leaves
Three fourths teaspoon Crushed garlic

Use fully ripe tomatoes. Core tomatoes; cut into 1/4inch slices; set
aside. Preheat oven to 400 degrees. Season filets on both sides with salt
and black pepper. In a 13x9x2inch 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, 1215
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.