Preheat oven to 200 degrees C (400 degrees F).
Red Snapper Fillets (4)
and season them with
Salt and Pepper (to taste)
Lay the fish skin down, and drop two tablespoons of the
Greek Yogurt (3/4 cup)
on it. Spread it evenly.
Top it off with
Breadcrumbs (1/2 cup)
and drizzle some
Extra-Virgin Olive Oil (2 Tbsp)
Heirloom Tomatoes (2 3/4 cups)
, cut them in half and place them on the baking tray next to your fish.
Bake at 200 degrees C (400 degrees F) for 10 minutes, until the fish has got a nice and crispy crust.
Remove the tomatoes.
Zest and juice
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!