Preheat oven to 200 degrees C (390 degrees F).
Grab the Red Snapper Fillet (4) and season them with Salt and Pepper (to taste).
Lay the fish skin down, and drop two tablespoons of the Greek Yogurt (200 gram) on it. Spread it evenly.
Top it off with Breadcrumbs (1/2 cup) and drizzle some Extra-Virgin Olive Oil (2 tablespoon).
Wash your Heirloom Tomato (500 gram), cut them in half and place them on the baking tray next to your fish.
Bake at 200 degrees C (390 degrees F) for 10 minutes, until the fish has got a nice and crispy crust.
Remove the tomatoes.
Zest and juice Lime (1).
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!