Medium Greek Salad

Red Snapper Livornese

Name: Red Snapper Livornese
Prep time: 22 min
Cook time: 56 min
Total time: 78 min
Yield: 4 servings
Cuisine: Greek
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

Total Time

1h 18m

22m prep · 56m cook

Servings

4 people

Rating

—

Difficulty

Medium

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This tangy, easy livornese recipe works with almost any firm-fleshed fish fillets, such as red snapper, sea bass, grouper. It's adaptable for sole, flounder, tilapia, and other thin fillets by adjusting the cooking time. Serve with white rice or couscous, and a salad or steamed broccoli.

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

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

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

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.