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Livornese-Style Red Snapper

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
4 servings
Dinner Italian
Livornese-Style Red Snapper
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
Instructions
1
Preheat your oven to the highest temperature setting, which is 400 degrees Fahrenheit or 200 degrees Celsius.
2
In a medium-sized cooking vessel, heat the olive oil over medium heat. Add the sliced onion and cook until it becomes soft and translucent, approximately 5 minutes. Next, add the minced garlic and continue to cook for another minute. Then, stir in the crushed tomatoes, capers, olives, pepper flakes, and chopped parsley. Bring the mixture to a rolling boil before reducing the heat and letting it simmer for 10 minutes.
3
Place half a cup of the prepared sauce in an 11x7-inch baking dish. Arrange the snapper fillets in a single layer over the sauce, making sure they do not overlap. Drizzle the lemon juice over the fillets and then pour the remaining sauce over the top of them.
4
Put the baking dish in the preheated oven and bake for 15 minutes if the fillets are half an inch thick, or 30 minutes if they are one inch thick. During the baking time, baste the fillets with the sauce once to keep them moist.
5
Snapper is cooked when it easily breaks apart with a fork, indicating that it has reached the desired level of doneness.