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This tangy, easy livornese recipe works with almost any firm-fleshed fish fillets, such as red snapper, sea bass, grouper. It’s adaptable for sole, flounder, tilapia, and other thin fillets by adjusting the cooking time. Serve with white rice or couscous, and a salad or steamed broccoli.
Ingredients
- 2 tablespoons olive oil
- ½ small onion, diced
- 2 cloves garlic, minced
- 5 whole canned tomatoes, drained and chopped
- 2 tablespoons capers, chopped
- ½ cup sliced black olives, drained
- ¼ teaspoon crushed red pepper flakes
- ½ tablespoon chopped fresh parsley
- 1 pound red snapper fillets
- 1 tablespoon fresh lemon juice
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
In a medium skillet, heat olive oil. Add onion and saut? until tender, about 5 minutes. Add garlic and saut? for 1 minute. Stir in tomatoes, capers, olives, pepper flakes, and parsley. Bring to a boil, then simmer for 10 minutes.
Step 3
Spread 1/2 cup sauce in an 11×7-inch baking dish. Arrange snapper fillets in a single layer over sauce. Drizzle fillets with lemon juice, then pour remaining sauce over top.
Step 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. Snapper is done when it flakes easily with a fork.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 226 | |
| % Daily Value * | |
| Total Fat10g | 13% |
| Saturated Fat2g | 8% |
| Cholesterol42mg | 14% |
| Sodium555mg | 24% |
| Total Carbohydrate9g | 3% |
| Dietary Fiber2g | 9% |
| Total Sugars4g | |
| Protein25g | |
| Vitamin C19mg | 94% |
| Calcium103mg | 8% |
| Iron2mg | 13% |
| Potassium767mg | 16% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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