Baked Red Snapper With Citrus - Tomato Topping - cooking recipe

Ingredients

14 ounces red snapper fillets
2 tablespoons olive oil
1/2 cup drained canned diced tomatoes with green chilies
1/2 cup diced tomato (Italian or Roma)
1 large tangerine, peeled, seeded and sections cut into 1/2 inch pieces
1/3 cup green onion, chopped
2 tablespoons cilantro, chopped
1 tablespoon salt
1 teaspoon pepper
fish herbs (optional)
almonds, as garnish (optional)

Preparation

Preheat oven to 475 degrees.
Coat the Red Snapper on both sides with some of the olive oil and sprinkle with salt and pepper.
Place the fish in a 9-inch glass pie dish.
Mix remaining oil, tomatoes w/green chilies, tangerine pieces, green onions and cilantro in a small bowl.
Season topping to taste with salt and pepper, and fish herbs.
Spoon the topping over the Red Snapper.
Bake until Snapper is just opaque in center, about 15-20 minutes.
Can be cooked through if preferred.
Sprinkle almonds on top of each serving.