| 1 | With sharp knife, score skin of fillets several times. |
| 2 | Spread bean paste evenly over skin. |
| 3 | In small bowl, combine parsley and chives; sprinkle herbs and flour evenly over snapper. |
| 4 | Place wax paper over snapper and press down firmly. |
| 5 | Set aside. |
| 6 | Cover tomatoes with ?cup boiling water for 2 minutes, drain and reserve ?cup liquid. |
| 7 | Chop tomatoes and set aside. |
| 8 | In large nonstick skillet, heat 1 teaspoon oil. |
| 9 | Place snapper in skillet, skin-side down; cook 4 minutes. |
| 10 | With spatula, gently turn and cook 3 minutes longer, until cooked through. |
| 11 | Remove snapper to plate and keep warm. |
| 12 | 4, stir the lemon juice and remaining 2 teaspoons oil into skillet. |
| 13 | Add tomatoes and reserved liquid, pine nuts and garlic; cook 1 minute, until heated through. |
| 14 | Spoon sauce evenly over snapper. |
