4 fillets of red snapper, about 2 lb. thawed if frozen
6 tbsp. butter
2 med. onions, sliced
4 lg. russet potatoes, pared, sliced & parboiled
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
4 cloves garlic, unpeeled but bruised
4 lg. tomatoes, sliced
1 tsp. each dried thyme leaves & dry basil leaves
1/2 can (about 5 oz.) chicken broth
1/4 c. freshly chopped parsley

If fish is frozen, thaw in cool water 15 minutes. Pat dry. Melt 2 tablespoons butter in heavy skillet. Add onions and simmer over low heat, about 10 minutes until soft and golden.

Butter a shallow 3 quart casserole. Spread with 1/2 of the potato slices. Sprinkle with half the salt and black pepper. Spread onions evenly over potatoes. Arrange fish on top. Sprinkle with remaining salt and pepper. Add garlic. Top with remaining potatoes, tomato slices, thyme and basil. Dot with remaining butter. Pour chicken broth over all. Cover with foil. Bake at 400 degrees for 40 minutes. Remove foil after 30 minutes. Sprinkle with parsley before serving. Good served with green salad and buttered steamed broccoli.