Red snapper fillets are topped with lime juice, fresh flat-leaf parsley, olive oil, fresh oregano, sliced tomatoes and baked.

Red Snapper Orlando

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

1. Preheat oven to 400°F (205°C).
2. Season red snapper filets on both sides with salt and pepper.
3. In a 13x9x2-inch baking dish, place the filets in a single layer skin side down.
4. 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.
5. Bake 12 to 15 minutes or until fish flakes easily with a fork. Serve immediately.

Makes 4 servings.