|Red snapper fillets||1⁄2 Pound|
|Green tomatoes||2 , chopped|
|Chopped dill/1/2 teaspoon dried leaves||1 Teaspoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Yoghurt/Sour cream||3 Tablespoon|
Rinse snapper, pat dry.
In a saute pan, melt butter over medium heat until foamy.
Slide in tomatoes, sprinkle in dill; stir and cook for 6 to 8 minutes, until tomatoes are soft.
Reduce heat to medium low, slide in snapper.
Add half the pepper; cook for 3 to 5 minutes on each side, or until snapper is opaque and flakes easily.
Transfer snapper only to warm plates and hold in warm oven.
Increase heat, bring tomato sauce to gentle boil, and reduce quickly until thickened.
Reduce heat, stir in yogurt, heat through, and spoon around snapper.
Add more pepper, serve at once.