Red Snapper Livornese

READY IN: 45mins
Recipe by ngibsonn

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

Top Review by Becky in Junction C

"Damn yummy"! That's what the husband said and I have to agree. The family sucked it down and was scraping the platter for the extra sauce. I served it on a bed of linguine with cauliflower and a green salad. Followed the recipe exactly except due to the abundance of tomatos in my garden use fresh instead of canned.

Ingredients Nutrition


  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.

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