Total Time
Prep 10 mins
Cook 25 mins

This is from the Moosewood cookbook. I made this with red snapper and didn’t alter the recipe at all. It is really easy to make and very yummy! Caribbean flavors. Serve with a black bean salad and rice pilaf. Eat it the day it is made.

Ingredients Nutrition


  1. Preheat oven to 375.
  2. In a medium bowl, mix the lime juice, garlic, parsley, scallions, rosemary, thyme, paprika and tomatoes. Place the fillets in an unoiled baking dish and spread the topping over the fish.
  3. Cover tightly with foil and bake for about 25 minutes, until the fish flakes easily with a fork.
Most Helpful

too tart for me. but fish was nice and soft

SUPERchef :) March 17, 2008

That was worst tasting thing I have experienced in a while. I expected a fresh taste, but it was extremely bitter. The recipe is not salvageable. The only thing I changed was to use fresh rosemary instead of dried. Yuck!!

barbara January 07, 2008

Great recipe, used bream. I think 1 tablespoon dried parsley would be the optimum. Ran out of thyme so used equivalent mixed herbs. Will add some black pepper next time to make it spicier.

Alan Cohen February 06, 2007