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Red Snapper Livornese
Red Snapper Livornese
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Baked red snapper fillets with zesty tomato, onion, caper, and black olive sauce - a flavorful Italian-inspired dish.
Ingredients:
  • 2 tablespoons olive oil
  • 0.5 small onion, diced
  • 5 whole canned tomatoes, drained and chopped
  • 2 tablespoons capers, chopped
  • 0.5 cup sliced black olives, drained
  • 0.25 teaspoon crushed red pepper flakes
  • 0.5 tablespoon chopped fresh parsley
  • 1 pound red snapper fillets
  • 1 tablespoon fresh lemon juice
Instructions:
  • Preheat the oven to a toasty 400 degrees F (200 degrees C).
  • Heat olive oil in a skillet over medium heat. Sauté onion until tender, about 5 minutes. Add garlic and sauté for 1 minute. Stir in tomatoes, capers, olives, pepper flakes, and parsley. Bring to a boil, then simmer for 10 minutes.
  • Spread a luxurious 1/2 cup of sauce in a generously sized 11x7-inch baking dish. Gently nestle the snapper fillets in a single, cozy layer over the sauce. Delicately drizzle the fillets with a burst of fresh lemon juice, then lovingly pour the remaining sauce over the top.
  • Place the fillets in the preheated oven. Bake for 15 minutes if they are 1/2-inch thick, or 30 minutes if they are 1-inch thick. Remember to baste with the sauce once during baking. The snapper is ready when it easily flakes with a fork.

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