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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."
RECIPE RATING:
This recipe has been rated 114 times with an average star rating of 4.4
Read Reviews (88)
PREP TIME  20 Min
COOK TIME  25 Min
READY IN  45 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed on Jul. 23, 2003 by GINAH1 
This was phenomenal! Light and flavorful. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.39 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... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 4.39 star rating.
Reviewed on Mar. 6, 2006 by STANNICH 
This recipe has a fatal flaw. Minimal liquid. There are 2 items that are drained, but the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed on May 16, 2003 by Delilah 
Great recipe! I agree with another reviewer that maybe snapper wasn't the best fish to blend... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed on Dec. 7, 2005 by 22032 
This was very good. I omitted the capers, and shortcut a bit by using 1 14-oz. can diced... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed on Jan. 18, 2003 by JENSINGS 
This dish was fabulous!! I used orange roughy instead of snapper (cooked only for about... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed on Jan. 18, 2003 by MOJO1 
This recipe had a good flavor - I made it with red snapper and it seemed fishy. I would make... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed on May 16, 2003 by Carrie 
My husband and 3 kids loved this! I used olive tapenade instead of black olives and fresh... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed on Dec. 9, 2002 by CROHAN 
I used sea bass and my parent's said it tasted better than the sea bass at my own wedding! I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed on Jan. 18, 2003 by Elizabeth 
This is a super easy and delicious recipe, I will definitely make this again! MORE

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Nutritional Information
Red Snapper Livornese

Servings Per Recipe: 4

Amount Per Serving

Calories: 226

  • Total Fat: 10.4g
  • Cholesterol: 42mg
  • Sodium: 555mg
  • Total Carbs: 8.6g
  •     Dietary Fiber: 2.4g
  • Protein: 24.9g

VIEW DETAILED NUTRITION

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