Red Snapper Livornese

Name: Red Snapper Livornese
Total time: 50
Yield: 4
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 cup sliced black olives, drained; 0.25 teaspoon crushed red pepper flakes; 0.5 tablespoon chopped fresh parsley; 1 pound red snapper fillets; 1 tablespoon fresh lemon juice

Recipe by Ro from allrecipes.com

Dinner 50 Mins.

Ingredients

4 servings

•

2 tablespoons olive oil
•

0.5 small onion, diced
•

2 cloves garlic, minced
•

5 whole canned tomatoes, drained and chopped
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2 tablespoons capers, chopped

•

0.5 cup sliced black olives, drained
•

0.25 teaspoon crushed red pepper flakes
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0.5 tablespoon chopped fresh parsley
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1 pound red snapper fillets
•

1 tablespoon fresh lemon juice

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.