This is a simple and typical version of the many Mexican style fish soups. The baked tomatoes and garlic help to provide another type of taste that sets this version apart from many others.
500 grams red snapper (500-800 grams)
3 cloves garlic
1 liter fish stock
2 tablespoons olive oil (2-3 tablespoons)
chili peppers (at will)
1 limes (1-2)