Allrecipes home
bookmark
 

Red Snapper Livornese

SUBMITTED BY: Ro      PHOTO BY: Allrecipes

"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."
PREP TIME  20 Min
COOK TIME  25 Min
READY IN  45 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

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

DIRECTIONS

  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.
ADVERTISEMENT
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2003 by GINAH1
This was phenomenal! Light and flavorful.

21 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 2, 2004 by TARDSPASM
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. :)

10 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 16, 2003 by CAIRAJADE
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.

7 users found this review helpful


 
www.allrecipes.com
ADVERTISEMENT
Want to know when there are new recipes on the site? SIGN UP NOW

NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 228

  • Total Fat: 10.4g
  • Cholesterol: 42mg
  • Sodium: 561mg
  • Total Carbs: 9.1g
  •     Dietary Fiber: 2.4g
  • Protein: 25.1g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Frequently Asked Questions What's this?