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Red Snapper Livornese recipe (Fish)

Yield: 4 servings

2 tablespoons olive oil
½   small onion, diced
2   cloves garlic, minced
5   whole canned tomatoes, drained and chopped
2 tablespoons capers, chopped
½ cups sliced black olives, drained
¼ teaspoons sliced black olives, drained
½ tablespoons chopped fresh parsley
1 lb red snapper fillets
1 tablespoon fresh lemon juice

Posted by Art99 on Jan 27, 2008


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 ½ 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 ½ 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.

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