Red Snapper Livornese Recipe

Name: Red Snapper Livornese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1/2 small onion, diced; 2 cloves garlic, minced; 5 whole canned tomatoes, drained and chopped; 2 tablespoons capers, chopped; 1/2 cup sliced black olives, drained; 1/4 teaspoon crushed red pepper flakes; 1/2 tablespoon chopped fresh parsley; 1 pound red snapper fillets; 1 tablespoon fresh lemon juice

Servings: persons

2 tablespoons olive oil
1/2 small onion, diced
2 cloves garlic, minced
5 whole canned tomatoes, drained and chopped
2 tablespoons capers, chopped
1/2 cup sliced black olives, drained
1/4 teaspoon crushed red pepper flakes
1/2 tablespoon chopped fresh parsley
1 pound red snapper fillets
1 tablespoon fresh lemon juice

1
Preheat oven to 400 degrees F (200 degrees C).
2
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.
3
Spread 1/2 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.
4
Bake 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.

kcal

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 1/2 small onion, diced, 2 cloves garlic, minced, 5 whole canned tomatoes, drained and chopped, and more.

Yes, Red Snapper Livornese falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Snapper Livornese

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