Recipe#10946

Title: Baked Snapper

From: Rebecca Radnor  
 Newsgroups: rec.food.recipes,rec.food.cooking 
 Subject: Baked Red Snapper with Tomatoes and Olives 
 Date: 6 Dec 1994 14:54:30 -0500 
 Organization: Duke University, Durham, NC, USA 
 Message-ID: <3c2fhm$bbj@news.duke.edu> 

Six servings 6
 6-ounce red snapper or tilapia fillets
 1/4 cup extra-virgin olive oil
 4 sprigs of fresh thyme
 3 tomatoes, peeled, seeded and chopped
 1/2 cup coarsely chopped green olives
 1/4 teaspoon dried hot red pepper flakes
 2 garlic cloves, minced
 1/2 cup finely chopped red onion
 1 tablespoon fresh lime juice
 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.
 Rebecca Radnor