Red Snapper Livornese Recipe

Ingredients
<br>- 2 tablespoons olive oil
<br>- 1/2 small onion, diced
<br>- 2 cloves garlic, minced
<br>- 5 whole canned tomatoes, drained and chopped
<br>- 2 tablespoons capers, chopped
<br>- 1/2 cup sliced black olives, drained
<br>- 1/4 teaspoon crushed red pepper flakes
<br>- 1/2 tablespoon chopped fresh parsley
<br>- 1 pound red snapper fillets
<br>- 1 tablespoon fresh lemon juice
<br><p></p>Directions
<br>step 1: Preheat oven to 400 degrees F (200 degrees C).
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: 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.
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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
step 1: Preheat oven to 400 degrees F (200 degrees C).
step 2: 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.
step 3: 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.
step 4: 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.

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