Red Snapper Livornese

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Prep

22 min

Cook

56 min

Total

78 min

Ingredients (10)

2 tablespoons olive oil g

½ small onion, diced g

2 cloves garlic, minced g

5 whole canned tomatoes, drained and chopped g

2 tablespoons capers, chopped g

½ cup sliced black olives, drained g

¼ teaspoon crushed red pepper flakes g

½ tablespoon chopped fresh parsley g

1 pound red snapper fillets g

1 tablespoon fresh lemon juice g

Nutrition

kcal

fat

carbs

protein

Instructions

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

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.

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.

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.