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Tomatoes and Yucca Root Relish on Snapper

Tomatoes and Yucca Root Relish on Snapper is built on Julienne Cut Carrots, Salt, Cayenne Pepper, and Butter Or Margarine Melted. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• 1/2 tsp
• 1/4 tsp
• 2 tbsp

Method (preview)

1. 1

   Preheat oven to 350F (175C).

2. 2

   In steamer basket over simmering water, cook yucca root, onion and carrots 8 to 10 minutes or until nearly tender.

3. 3

   Add zucchini; steam 2 minutes more.

4. 4

   In a medium bowl, toss together steamed vegetables with tomatoes, thyme, bay leaf, salt and cayenne pepper.

5. 5

   In a lightly oiled shallow baking dish. arrange fish fillets.

6. 6

   Cover and bake 15 minutes.

7. 7

   Spoon vegetable mixture over fillets; return to oven.

8. 8

   Bake 10 to 15 minutes more or until fish flakes easily when tested with a fork.

9. 9

   Drizzle with butter or margarine. Makes 4 to 6 servings.

10. 10

    Do not eat raw. Cook like a potato.