• 3 tomatoes, grated
  • 2 small zucchinis, grated
  • 1 tbsp fennel seeds
  • 1 thyme sprig, finely chopped
  • 2 cloves garlic
  • 1 tbsp olive oil
  • 1 lb red snapper fillets
  1. Preheat the oven to 400° F.
  2. Gently mix the grated tomatoes, zucchini, fennel seeds, thyme, garlic ,and olive oil, then set into a baking dish. Bake for 15 minutes.
  3. Remove from the oven and place the snapper fillets on top of the zucchini mixture. Spoon some of the juices over the fish. Return to the oven for another 15 to 20 minutes, or until the snapper is flakey and fully cooked.
  4. Serve your snapper hot, topped with the tomato-zucchini mixture.