Red Snapper Livornese

ngibsonn's Note:

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. From Ro on allrecipes.com.

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 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 lb red snapper fillet
• 1 tablespoon fresh lemon juice

Directions:

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a medium skillet, heat olive oil and saute onion until tender, about 5 minutes.
3. Add garlic, and saute for 1 minute.
4. Stir in tomatoes, capers, black olives, red pepper flakes, and parsley.
5. Bring to a boil, and simmer for 10 minutes.
6. 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.
7. Drizzle lemon juice over the fillets, and then pour the remaining sauce over all.
8. Bake for 15 minutes for 1/2 inch thick fillets, or 30 minutes for 1 inch thick fillets.
9. Baste once with the sauce while baking.
10. Snapper is done when it flakes easily with a fork.

Reviews

[kitina]

This was very, very good!! I may try doing a whole snapper and stuff it with the mixture.

[Marich]

I did this recipe on the grill wrapped in foil. Used cod and added capers, not too much liquid. Great summertime meal.

[Chef #1329070]

This recipe was good, but I would likely try something different with the Snapper next time. I omitted the olives, as i do not like them. I even added salt tand pepper, but still found it to be a bit bland. The fish was tender, however and tasted good with the tomatoes.