Red Snapper Livornese
tomatoes, fillets, olives, onion, capers, lemon juice, garlic, parsley
Ingredients
2 tablespoons olive oil 1/2 small onion, diced 2 cloves garlic, minced 5 whole canned tomatoes, drained and chopped 2 tablespoons capers, chopped 1/2 cup sliced black olives, drained 1/4 teaspoon crushed red pepper flakes 1/2 tablespoon chopped fresh parsley 1 pound red snapper fillets 1 tablespoon fresh lemon juice
Directions for Red Snapper Livornese Recipe
Preheat oven to 400 degrees F (200 degrees C). 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. 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. 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.
Read the full directions on Allrecipes.com
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