Red Snapper Livornese Recipe - Allrecipes.com
Red Snapper Livornese Recipe
  • READY IN 45 mins

Red Snapper Livornese

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    45 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 02, 2004

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. :)

 
Most Helpful Critical Review
Mar 06, 2006

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.

 
Jul 23, 2003

This was phenomenal! Light and flavorful.

 
May 16, 2003

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.

 
Jan 18, 2003

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...

 
Dec 07, 2005

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.)

 
Jan 18, 2003

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.

 
Dec 09, 2002

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!

 

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Nutrition

  • Calories
  • 226 kcal
  • 11%
  • Carbohydrates
  • 8.6 g
  • 3%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 10.4 g
  • 16%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 24.9 g
  • 50%
  • Sodium
  • 555 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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