Red Snapper Livornese

Name: Red Snapper Livornese
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 5 whole Canned Tomatoes; 2 tbsp Capers; 0.5 whole Diced Yellow Onion; 0.5 tbsp Fresh Parsley; 2 whole Garlic; 1 tbsp Lemon Juice; 2 tbsp Olive Oil; 0.25 tsp Red Pepper Flakes; 0.5 cup Sliced Black Olives; 1 lb Snapper

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 High-Protein 💪Sugar-Free Diabetic-Friendly Gluten-Free Whole30 Halal 🕌Kosher ✡️Pescatarian 🐟

Red Snapper Livornese showcases flaky baked fish nestled in a lively sauce of tomatoes, capers, and black olives with a gentle kick of red pepper and a lift of lemon. Fresh parsley brightens each bite, making it a vibrant, Mediterranean-style dish ideal for a weeknight dinner or an elegant yet unfussy gathering.

Prep20 mins
Cook30 mins
Serves4
DifficultyEasy

1

Preheat the oven to 400 degrees F (200 degrees C).
2

In a medium skillet, heat olive oil. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the tomatoes, capers, olives, pepper flakes, and parsley. Bring to a boil, then reduce to a simmer for 10 minutes.
3

Spread 1/2 cup sauce in an 11x7-inch baking dish. Arrange the snapper fillets in a single layer over the sauce. Drizzle the fillets with lemon juice, then pour the remaining sauce over the top.
4

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. The snapper is done when it flakes easily with a fork.