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Baked Red Snapper with Tomatoes and Olives
6 servings

6-ounce red snapper or tilapia fillets
1/4 cup extra-virgin olive oil
4 sprigs of fresh thyme
3 tomatoes, peeled, seeded and chopped
1/2 cup coarsely chopped green olives
1/4 teaspoon dried hot red pepper flakes
2 garlic cloves, minced
1/2 cup finely chopped red onion
1 tablespoon fresh lime juice

Preheat the oven to 400. 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.

Tona in Bama

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