Red Snapper Livornese

A tangy, easy recipe for almost any firm-fleshed fish fillets: red snapper, sea bass, grouper. Adaptable for sole, flounder, tilapia, and other thin fillets by adjusting cooking time. Serve with white rice or couscous, and a salad or steamed broccoli.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 226 Calories

Ingredients

• 1 tablespoon fresh lemon juice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ¼ teaspoon crushed red pepper flakes
• ½ tablespoon chopped fresh parsley
• ½ cup sliced black olives, drained
• ½ small onion, diced
• 5 whole canned tomatoes, drained and chopped
• 2 tablespoons capers, chopped
• 1 pound red snapper fillets

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

In a medium skillet, heat olive oil and saute onion until tender, about 5 minutes. Add garlic, and saute for 1 minute. Stir in tomatoes, capers, black olives, red pepper flakes, and parsley. Bring to a boil, and simmer for 10 minutes.

Step 3

Spread 1/2 cup of the sauce in a 11x7 inch baking dish, and arrange the snapper fillets in a single layer in the dish. Drizzle lemon juice over the fillets, and then pour the remaining sauce over all.

Step 4

Bake for 15 minutes for 1/2 inch thick fillets, or 30 minutes for 1 inch thick fillets. Baste once with the sauce while baking. Snapper is done when it flakes easily with a fork.