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Red Snapper Orlando

1 1/2 lb Fresh tomatoes (3 large)
4 Red snapper fillets; about 1-1/2 pounds total
1 1/4 ts Salt
1/8 ts Ground black pepper
1/4 c Freshly squeezed lime juice
2 tb Olive or vegetable oil
1/4 c Chopped fresh parsley
1 tb Oregano leaves
3/4 ts Crushed garlic


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.


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