Still such an abundance of cherry tomatoes hanging on vines in West Petaluma this early October. Fed up with salads? Here’s a nice and easy dinner time solution to utilize some of the juicy bounty:
2 80z fresh red snapper fillets (Petaluma Market)
Salt and Pepper
3 fistfuls of ripe cherry tomatoes, halved
1/2 a fistful of fresh basil leaves. torn
1/2 ball of fresh mozzarella
Preheat oven to 425 degrees F. Place fish in an earthenware, non-stick baking dish. Drizzle with a little olive oil and sprinkle with salt and pepper. Add tomatoes, basil and mozzarella on top. Drizzle a little more oil, pop dish into oven and bake for 15-20 minutes. Serve with warm, crusty bread. Delicious!