Red Snapper Livornese recipe
All Recipes Seafood Fish
Ingredients
- 2 tablespoons olive oil ½ small onion, diced 2 cloves garlic, minced 5 whole canned tomatoes, drained and chopped 2 tablespoons capers, chopped ½ cup sliced black olives, drained ¼ teaspoon crushed red pepper flakes ½ tablespoon chopped fresh parsley 1 pound red snapper fillets 1 tablespoon fresh lemon juice
Nutrition Info
- 225.6 caloriescarbohydrate: 8.6 gcholesterol: 42 mgfat: 10.4 gfiber: 2.4 gprotein: 24.9 gsaturatedFat: 1.6 gservingSize: -sodium: 554.7 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Red Snapper Livornese
Directions
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Preheat oven to 400 degrees F (200 degrees C).
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.
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.
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.