Red Snapper Livornese

This delicious Italian-inspired livornese recipe features red snapper fillets baked with a zesty tomato, onion, caper, and black olive sauce.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 226 Calories

Ingredients

• 1 tablespoon fresh lemon juice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 5 whole canned tomatoes, drained and chopped
• 2 tablespoons capers, chopped
• 1 pound red snapper fillets
• 0.25 teaspoon crushed red pepper flakes
• 0.5 tablespoon chopped fresh parsley
• 0.5 small onion, diced
• 0.5 cup sliced black olives, drained

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

In a medium skillet, heat olive oil. Add onion and sauté 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.

Step 3

Spread 1/2 cup sauce in an 11x7-inch baking dish. Arrange snapper fillets in a single layer over sauce. Drizzle fillets with lemon juice, then pour remaining sauce over top.

Step 4

Bake in the preheated oven 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.