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. From Ro on allrecipes.com.

• Ready In: 45 mins
• Serves: 4

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  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.