Ingredients:

1 1/2 pounds red snapper
1 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup lime juice
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons extra virgin olive oil
1 tablespoon fresh oregano leaves or 1 teaspoon dried
3/4 teaspoon garlic, crushed
1 1/2 pounds tomatoes, sliced

Methods:

1. Preheat oven to 400°F.
2. Season red snapper fillets on both sides with salt and pepper.In a 13x9x2-inch baking dish, place the fillets in a single layer skin side down.
3. In a small bowl, combine lime juice, parsley, olive oil, oregano and garlic pour over the fish. Turn the fish skin side up arrange tomatoes on top.
4. Bake 12 to 15 minutes or until fish flakes easily with a fork.Serve immediately.

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