INGREDIENTS :

1 (2 lb) red snapper

2 juice of limes OR

1 juice of lemon

4 sprigs of thyme or parsley

3 tsp of Gallo Pure Olive Oil

1 large onion chopped

2 cloves of garlic, finely chopped

15 oz (400 ml) of canned Unico Diced Tomatoes

2 tsp of Unico Tomato Paste

2 tsp of Unico Red Wine Vinegar

5 tsp of low-fat yogurt

2 tsp of dried oregano

6 tsp of dry breadcrumbs

salt and pepper

SALAD :

1 small lettuce, thickly sliced

10 young spinach leaves, torn

½ of a small cucumber, sliced and quartered

4 scallions, thickly sliced

3 tsp of chopped parsley

2 tsp of Gallo Pure Olive Oil

2 tsp of plain low fat yogurt

1 tsp of Unico Red Wine Vinegar

PREPARATION: Sprinkle the lime or lemon juice inside and over the fish to season. Place the herbs inside the fish. Heat the oil in the pan and fry the onion until translucent. Stir in the garlic and cook for 1 minute, then add the chopped tomatoes, tomato paste and vinegar and simmer, uncovered, for 5 minutes. Allow the sauce to cool then stir in the yogurt, parsley and oregano.

Pour half of the sauce into an ovenproof dish just large enough for the fish. Add the fish, pour the remainder of the sauce over it and sprinkle with breadcrumbs. Bake uncovered for 30-35 minutes. Sprinkle the cheese over the fish and serve with lime wedges.

Arrange the salad ingredients in a bowl. Whisk the oil, yogurt, and vinegar and pour over the salad.

COOK'S TIP: You can substitute other whole fish for the snapper or use cutlets of cod or halibut.

PREPRATION TIME: 1 hour, 10 minutes

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