Livornese

Ingredients

• Servings: 4
• 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 fillets
• 1 tablespoon fresh lemon juice

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• 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.