Snapper Livornese

READY IN: 25mins
Top Review by JustJanS

I made this using Red Throat Emperor (a relative of snapper) that we caught ourselves. I cross hatched the skin and that caused the fillets to curl so they didn't crisp up like they should have. Russ usually just skins all our fish and if I make this again, I'll make it using skinless fillets. Rather than hold cooked fish, I chose to use two pans and hold the sauce while the fish cooked. That worked well for me. The sauce is very simple, really tasty and was great to dip our home made wedges in too!

Ingredients Nutrition


  1. SCore snapper skins in 1 inch crosshatch season both sides of fish with salt and pepper add olive oil to pan and cook skin side down for 4 to 5 minutes until skin is crisp turn fillets and cook on reverse side 3 minutes transfer to serving dish, keep covered reduce heat to medium add olive oil and garlic, saute 2 minutes add wine and reduce by half, about 2 minutes add tomatoes and parsley and simmer 2 minutes pour over fish and serve.

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