Captain Bill's Baby Snapper Fillets

2 lbs. small snapper fillets (perch, trout or similar fillets may be substituted)
2 tomatoes, peeled and sliced thinly
salt and pepper
3 Tbls. (each dish) seasoned bread crumbs
1/2 cup white Port
1/4 cup butter (1/2 stick)
2 Tbls. lemon or lime juice
Freshly grated parmesan cheese
Paprika to taste

In individual baking dishes (or one large baking dish, if preferred), arrange a layer of sliced tomatoes. Sprinkle each serving with seasoned bread crumbs and salt and pepper to taste. Top with a layer of snapper fillets. In a saucepan combine the Port, butter and lemon or lime juice and cook over low heat until the butter is melted. Increase the heat to moderate and boil the mixture for a minute or two. Pour the sauce over the fillets, dividing it equally, then sprinkle each serving with Parmesan cheese and paprika to taste. Bake in preheated oven (500 degrees) for 10 minutes. Yield: 4 servings.