Tomatoes & Yucca Root Relish on Snapper

Directions

Preheat oven to 350℉ (180℃) F (175 degrees C).

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

Add zucchini; steam 2 minutes more.

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

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

Cover and bake 15 minutes.

Spoon vegetable mixture over fillets; return to oven.

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

Drizzle with butter or margarine.

You can substitute any firm whitefish for the red snapper.