Ingredients for Red Snapper Livornese
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Canned Tomatoes
- 1 tablespoon capers
- 1/2 cup pitted Kalamata olives, halved
- Crushed Red Pepper Flakes
- Fresh Parsley
- Red Snapper Fillet
- Fresh Lemon Juice
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How to Make Red Snapper Livornese
- Preheat oven to 400°F (200°C).
- In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Sauté 1 medium onion, chopped, until tender, about 5 minutes.
- Add 2 cloves garlic, minced, and sauté for 1 minute.
- Stir in 1 (28-ounce) can crushed tomatoes, 1 tablespoon capers, 1/2 cup pitted Kalamata olives (halved), 1/2 teaspoon red pepper flakes (or more, to taste), and 1/4 cup chopped fresh parsley.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Spread 1/2 cup of the sauce in an 11x7 inch baking dish.
- Arrange 1 pound red snapper fillets (or other firm fish fillets) in a single layer in the dish.
- Drizzle 1 tablespoon of lemon juice over the fillets.
- Pour the remaining sauce over the fish.
- Bake for 15 minutes for 1/2-inch thick fillets, or 30 minutes for 1-inch thick fillets. Baste once halfway through baking.
- The snapper is done when it flakes easily with a fork. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
15g
Fat
8g
Carbs
2g
