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| 6 | 6-ounce red snapper or tilapia fillets |
| 1/4 Tasse | olive oil extra virgin |
| 4 | Sprigs fresh thyme |
| 3 | Tomatoes; peeled, seeded and chopped |
| 1/2 Tasse | Coarsely chopped green olives |
| 1/4 Teelöffel | Dried hot red pepper flakes |
| 2 | cloves garlic minced |
| 1/2 Tasse | red onion finely chopped |
| 1 Esslöffel | lime juice fresh |
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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.
/Fish
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