Red Snapper Livornese You Have To Try
Red Snapper Livornese

"A tangy, easy recipe for almost any firm-fleshed fish fillets: purple 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."

Ingredients :

  • 2 tablespoons olive oil
  • 1/2 small onion, diced
  • 2 cloves garlic, minced
  • five whole canned tomatoes, drained and chopped
  • 2 tablespoons capers, chopped
  • 1/2 cup sliced black olives, tired
  • 1/4 teaspoon beaten purple pepper flakes
  • half tablespoon chopped clean parsley
  • 1 pound red snapper fillets
  • 1 tablespoon clean lemon juice

Instructions :

Prep : 20M Cook : 4M Ready in : 45M
  • Preheat oven to 400 tiers F (2 hundred tiers C).
  • In a medium skillet, heat olive oil and saute onion till smooth, approximately 5 mins. Add garlic, and saute for 1 minute. Stir in tomatoes, capers, black olives, purple pepper flakes, and parsley. Bring to a boil, and simmer for 10 mins.
  • Spread 1/2 cup of the sauce in a 11x7 inch baking dish, and set up the snapper fillets in a single layer in the dish. Drizzle lemon juice over the fillets, and then pour the final sauce over all.
  • Bake for 15 minutes for half of inch thick fillets, or 30 minutes for 1 inch thick fillets. Baste once with the sauce at the same time as baking. Snapper is executed while it flakes effortlessly with a fork.

Notes :

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