Recipe by Ro
"A tangy, easy recipe for almost any firm-fleshed fish fillets: red snapper, sea bass, grouper. Adaptable for sole, flounder, tilapia, and other thin fillets by adjusting cooking time. Serve with white rice or couscous, and a salad or steamed broccoli."
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whole canned tomatoes, drained and chopped
sliced black olives, drained
crushed red pepper flakes
chopped fresh parsley
red snapper fillets
fresh lemon juice
Let me preface my review by saying that i don't eat meat so i didn't actually taste the finished dish. But the sauce was amazing after it simmered.
Everyone that ate it though agreed that it was restaurant quality. I made one or two changes. After sauteing the onions and garlic i deglazed with about a half a cup of white whine. I also used the entire can of tomatoes and their liquid. And a extra teaspoon of capers and a pinch more chili flakes. It was ferociously devoured, so FIVE stars. :)
This recipe has a fatal flaw. Minimal liquid. There are 2 items that are drained, but the liquid is not reserved. There is a mention of simmer, but no liquid. Baking without liquid is results in dry fish.
This was phenomenal! Light and flavorful.
Great recipe! I agree with another reviewer that maybe snapper wasn't the best fish to blend with this taste, but I'm sure it will be great with another fish. Will definitely be trying it! The sauce didn't have enough liquid to simmer though. Next time I will add all the juice from the can of tomatoes or use fresh tomatoes. However, after baking the fish released plenty of liquid.
This dish was fabulous!! I used orange roughy instead of snapper (cooked only for about twelve minutes for two whole fillets), and a can and a half of diced tomatoes instead of canned whole tomatoes. I'm new at this seafood thing, and this was the first time I've ever cooked fish. This recipe was so easy and fast, and my boyfriend and I loved it!! I will absolutely make this again, and again, and again, and...
This was very good. I omitted the capers, and shortcut a bit by using 1 14-oz. can diced tomatoes, drained. Also added a little bit of white wine to the simmer. Put all the sauce on top of the fish instead of some on the bottom (had already put the fish in the dish). 15 minutes in the oven was perfect. Good and easy for a nice, weeknight meal. (Served with lemon-spinach couscous and spinach.)
This recipe had a good flavor - I made it with red snapper and it seemed fishy. I would make this again with grouper or flounder and I would use a little more of the tomato juice to give it a little more sauce.
I used sea bass and my parent's said it tasted better than the sea bass at my own wedding! I substituted fresh tomatoes which I chopped and simmered separately for 10 minutes and I added a little salt. Delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Red Snapper Livornese
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 94
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