Preheat oven to 200 degrees C (400 degrees F).
Red Snapper Fillets (4)
and season them with
Salt (to taste)
Ground Black 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!