Ingredients

• 1 red snapper (whole, about 2 lb)
• 2 limes (juiced, or 1 lemon)
• 4 sprigs thyme or parsley
• 3 tsp olive oil
• 1 onion (large, chopped)
• 2 cloves garlic (finely chopped)
• 400 mL diced tomatoes (canned (15 oz))
• 2 tsp tomato paste
• 2 tsp red wine vinegar
• 5 tsp low-fat yogurt
• 2 tsp dried oregano
• 6 tsp dry breadcrumbs
• salt and pepper (to taste)
• 1 lettuce (small, thickly sliced, for the salad)
• 10 spinach leaves (young, torn)
• 1/2 cucumber (small, sliced and quartered)
• 4 scallions (thickly sliced)
• 3 tsp parsley (chopped)
• 2 tsp olive oil (for the salad dressing)
• 2 tsp plain low-fat yogurt (for the dressing)
• 1 tsp red wine vinegar (for the dressing)

Instructions

1. Sprinkle the lime or lemon juice inside and over the fish, and place the herb sprigs inside.
2. Heat the oil in a pan and fry the onion until translucent; stir in the garlic for 1 minute, then add the tomatoes, tomato paste and vinegar and simmer uncovered 5 minutes.
3. Cool the sauce slightly, then stir in the yogurt and oregano.
4. Pour half the sauce into an ovenproof dish just large enough for the fish; add the fish, pour over the remaining sauce and sprinkle with the breadcrumbs.
5. Bake uncovered at 375F (190C) for 30-35 minutes; serve with lime wedges.
6. For the salad: arrange the lettuce, spinach, cucumber, scallions and parsley in a bowl; whisk the oil, yogurt and vinegar and pour over.

Cooking Tips

• Have the fishmonger clean and scale the snapper
• Cool the sauce before stirring in the yogurt so it doesn't split
• Choose a dish that just fits the fish so the sauce stays deep
• Check doneness at the backbone — the flesh should flake
• Dress the salad just before serving