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| 1 1/2 x ca. 450 g | Fresh tomatoes (3 large) |
| 4 | Red snapper fillets; about 1-1/2 pounds total |
| 1 1/4 Teelöffel | salt |
| 1/8 Teelöffel | black pepper ground |
| 1/4 Tasse | Freshly squeezed lime juice |
| 2 Esslöffel | Olive oil or vegetable oil |
| 1/4 Tasse | parsley fresh, chopped |
| 1 Esslöffel | Oregano leaves |
| 3/4 Teelöffel | garlic crushed |
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Use fully ripe tomatoes. Core tomatoes; cut into 1/4-inch slices; set aside. Preheat oven to 400 degrees. Season filets on both sides with salt and black pepper. In a 13x9x2-inch 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, 12-15 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
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