Red Snapper Livornese

Ingredients

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

Instructions

1. 1

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

2. 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.

3. 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.

4. 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.