Yogurt and Breadcrumb Crusted Red Snapper

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

4

Red Snapper Fillets

to taste

Salt

to taste

Ground Black Pepper

200 g

Greek Yogurt

25 g

Breadcrumbs

500 g

Heirloom Tomatoes

30 mL

Extra-Virgin Olive Oil

1

Lime , zested, juiced

Cooking Instructions

HIDE IMAGES

Step 1

Preheat oven to 200 degrees C (400 degrees F).

Step 2

Grab the Red Snapper Fillets (4) and season them with Salt (to taste) and Ground Black Pepper (to taste) .

Step 3

Lay the fish skin down, and drop two tablespoons of the Greek Yogurt (200 g) on it. Spread it evenly.

Step 4

Top it off with Breadcrumbs (25 g) and drizzle some Extra-Virgin Olive Oil (30 mL) .

Step 5

Wash your Heirloom Tomatoes (500 g) , cut them in half and place them on the baking tray next to your fish.

Step 6

Bake at 200 degrees C (400 degrees F) for 10 minutes, until the fish has got a nice and crispy crust.

Step 7

Remove the tomatoes.

Step 8

Zest and juice Lime (1) .

Step 9

In a small bowl combine the remaining Greek yogurt with the lime zest and 1 tablespoon lime juice. Serve the fish fillets with your side of roasted tomatoes and the yogurt dip!