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Baked Red Snapper with Tomatoes and Olives
6 6-ounce red snapper or tilapia fillets
1/4 c Extra-virgin olive oil
4 Sprigs fresh thyme
3 Tomatoes; peeled, seeded and chopped
1/2 c Coarsely chopped green olives
1/4 ts Dried hot red pepper flakes
2 Cloves garlic; minced
1/2 c Finely chopped red onion
1 tb 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. Serves 6.
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